Peel, trim, and cut carrot into ¼" slices on an angle. (If carrots are 1" diameter or larger, halve before slicing.)
Trim woody ends off asparagus.
Stem and mince parsley.
Core tomato and cut into ¼" dice.
Roast the Vegetables
Place carrots and asparagus on separate halves of prepared baking sheet. Season each with 1 tsp. olive oil and a pinch of salt.
Spread into a single layer on their side. Roast until fork-tender, 18-20 minutes.
While vegetables roast, cook chicken.
Pound the Chicken
Pat chicken breasts dry. Place chicken breasts in a disposable gallon-size bag. Gallon bags make clean up easier, keeping all juices in the bag and are made of thicker plastic. If you don't have a disposable bag, use saran wrap to cover chicken.
Using a mallet or clean pan, pound chicken to an even ¼" thickness.
Season both sides with a pinch of salt and pepper.
Cook the Chicken
Place a large non-stick pan over medium high heat and add 2 tsp. olive oil.
Place chicken breasts in hot pan and cook until chicken reaches a minimum internal temperature of 165 degrees, 3-5 minutes per side.
Remove to a plate and tent with foil.
Reserve pan; no need to wipe clean.
Make the Sauce
Return pan used to cook chicken to medium-high heat. Add 1 tsp. olive oil and garlic. Stir
constantly until golden and aromatic, 30-45 seconds.
Add wine and cook until mostly evaporated, 1 minute.
Remove from burner and stir in tomato, parsley, butter and a pinch of salt.
Plate dish as pictured on front of card, garnishing chicken with sauce. Bon appétit!