Chicken and Asparagus with Mushrooms
A delicious weeknight meal that combines tender chicken with earthy mushrooms and vibrant asparagus.
Ingredients
Main Ingredients
- 1.5 pounds boneless skinless chicken breasts, cut into 1/2-inch strips
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 6 teaspoons olive oil, divided
- 1/2 pound sliced fresh mushrooms
- 1 small onion, halved and sliced
- 2 cloves garlic, minced
- 1 pound fresh asparagus, trimmed and cut into 1-inch pieces
- 1/2 cup chicken broth Substitute with chicken broth or more chicken stock if desired.
- 2 tablespoons cold butter, cubed
Instructions
Cooking Chicken
- Sprinkle the chicken strips with salt and pepper.
- In a large skillet, heat 1 teaspoon of olive oil over medium-high heat.
- Add half the chicken to the skillet and cook for 3-4 minutes until it is no longer pink. Remove it from the pan.
- Repeat the process with another teaspoon of oil and the remaining chicken.
Sautéing Vegetables
- In the same skillet, add 2 teaspoons of oil and sauté the mushrooms and onion for 2-3 minutes until tender.
- Stir in the minced garlic and cook for an additional minute.
- Return the cooked chicken to the pan.
- Heat the remaining oil and add the asparagus. Sauté for 2-3 minutes or until it is crisp-tender.
- Combine the asparagus with the chicken and mushrooms.
Combining Ingredients
- Pour in the chicken broth, scraping any browned bits from the bottom of the pan.
- Bring to a boil and cook for 1-2 minutes until the liquid is reduced to about 2 tablespoons.
- Bring all the ingredients back into the pan, heat through, and finish by stirring in the butter, one tablespoon at a time.
Notes
For any leftovers, store in an airtight container in the refrigerator for up to three days. Reheat gently to avoid drying out. Consider marinating chicken for extra flavor and use fresh ingredients for best results.