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Chicken with Asparagus & Mushrooms — Recipe of the Week

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Chicken with Asparagus & Mushrooms is a delicious family meal! Chicken, asparagus, and mushrooms are sauteed in a fragrant garlic and onion base with lots of piquant herbs. This recipe is not only easy to make, it will get you out of the kitchen fast! This recipe use 1 large nonstick skillet to cook the entire dish, so you will save effort at cleanup.

I recommend you serve it with mashed or riced cauliflower for a tasty and filling meal. This recipe also works well for meal prep purposes.

Chicken with Asparagus & Mushrooms

Recipe inspired by one from allrecipes.com
Makes 4 servings

Ingredients:
  • 2 tbs olive oil
  • 4 skinless, boneless chicken breast halves, pounded until evenly flat
  • 2 tbs butter, divided
  • 1 pound fresh asparagus, trimmed and cut into thirds
  • 1 cup white onions, thinly sliced and chopped
  • 16 oz sliced fresh mushrooms
  • 1/4 tsp salt
  • 1 tbs butter
  • 1/2 tsp dried parsley
  • 1 tsp dried Italian seasoning
  • 2 cloves garlic, minced
  • 2 tbs lemon juice
  • 2 tbs white wine or chicken/vegetable broth
  • Cauliflower rice or mashed cauliflower; prepared according to package directions and kept hot.
Instructions:
  1. Heat the olive oil in a large, nonstick skillet over medium heat; Add 2 of the pounded chicken breasts; cook 3 min on each side until the chicken is browned. Remove the cooked breasts to a large platter and cook the other 2 breasts the same way. Remove the second set of cooked breasts to the platter as well. DO NOT pour out any juices–leave them in the pan!
  2. In the same (unwashed) skillet, melt 1 tbs of butter over medium heat. Add the asparagus and cook and stir until the asparagus is bright green; about 3 minutes.
  3. Stir in the onions and mushrooms, sprinkle with the salt, and cook an additional 3 minutes to let the mushrooms release their juice. Remove the vegetables to the same platter as the chicken. DO NOT pour out any juices–leave them in the pan!
  4. In the same (still unwashed) skillet, melt 1 tbs butter over medium heat. Stir the parsley, basil, oregano, garlic, salt, lemon juice, and white wine into the butter mixture. Return the breasts to the pan, and top them with the vegetables. Cover and heat over mediium for 5 minutes.
  5. To serve: place a serving of the cauliflower rice or mashed cauliflower on each of the 4 plates. Top each plate with a chicken breast and divide the vegetables evenly over all. Divide the pan juices over each serving.

Enjoy!

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Joe Carabase is a fitness expert & owner of the premier fitness studio IN30FIT in Tequesta, FL!
Joe is also the author of
Get UnStuck Today: The 90 Day Journal To Get Out Of Your Head & Into A Better Body

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