Making your own pan sauce is an easy and delicious way to dress up roasted chicken.

Preparation

Preheat the oven to 400°F.

Preheat a large frypan over medium-high heat. Season the chicken with salt and pepper. Add the olive oil, and when it starts to lightly smoke add the chicken breasts and sear on one side, about 3–5 minutes. Flip chicken breasts over and place the whole pan in the oven. Cook for 13–15 minutes, until the chicken breasts reach an internal temperature of 165°F. When finished, remove chicken and set aside while you build the pan sauce.   

Place the pan back on medium heat and add the shallots and garlic. Sauté, moving the pan quickly so as to not burn them (this should take only 30–45 seconds). Add the asparagus and sun-dried tomatoes and sauté 1 minute. Off of the heat, add the wine and vegetable stock to deglaze, then place back on the heat, making sure to scrape up any of the brown bits that have formed on the bottom of the pan. Bring just to a boil, then reduce the heat to medium-low. Add the cornstarch slurry and stir in. Make sure not to boil the sauce. 

Serve the chicken with asparagus a generous portion of sauce.