Chicken with Asparagus and Mushrooms
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Serves/Makes: 4
Ready in: < 30 minutes
- 4 medium skinless, boneless chicken breasts halves
- 1/4 coarsely ground black pepper
- 3/4 teaspoon salt
- 3 teaspoons olive oil
- 1 medium onion, chopped
- 1/4 pound shiitake mushrooms, sliced thin, no stems
- 1/4 pound white mushrooms, sliced thin
- 1 1/2 pound fresh asparagus, trimmed and cut into 2\" pieces
- 1/2 cup light cream
Sprinkle chicken with pepper and 1/2 tsp. salt. In non-stick 12\" skillet, heat 1 tsp. olive oil over medium-high heat until hot, but not smoking. Add chicken and cook 6 minutes, reduce heat to medium; turn chicken over and cook 6 to 8 minutes or until juices run clear. Transfer to platter, cover with foil and keep warm. In same skillet, heat remaining 2 tsp. oil over medium heat until hot. Add onion and mushrooms and cook until vegetables are tender and liquid evaporates, about 5 minutes, stirring often. Add asparagus, 1/4 cup hot water and remaining 1/2 tsp. salt, to mushroom mixture; heat to boiling. Cook until asparagus is tender-crisp, about 5 minutes, stirring often. Stir cream into mixture and heat through, do not boil. To serve, pour asparagus mixture over chicken.
Recipe Source: cdkitchen.com
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