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Chicken with Asparagus and Mushrooms
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- #25964
serves/makes:
ready in:
under 30 minutes
under 30 minutes
1 review
ingredients
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
directions
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.
added by
rgrzy
nutrition data
359 calories, 11 grams fat, 34 grams carbohydrates, 35 grams protein per serving.
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reviews & comments
November 9, 2009
This recipe was good. I think it was missing something. Not sure what. My husband loved it for the asparagus. I liked it because it was simple. A little plain, but a nice base for something more... Thanks for the recipe!