Wednesday, November 5, 2014

Chicken with Mushrooms & Asparagus

I don’t eat a lot of red meat, ok I really rarely do so we have our fair share of chicken, fish & seafood on our table most nights. Chicken is one of those ingredients that’s always in the fridge but can be so unappealing until you mix it with really tasty things. Chicken is really a blank canvas so I try to be inspired when approaching chicken dinners. Last night I made this, chicken with mushrooms & asparagus. The sauce is creamy but not heavy & the asparagus still has a little bite to it so everything isn’t complete mush. I served it with rice but I think it would go great over pasta, mashed potatoes or just with some crusty bread.  It was surprisingly easy to make & I only used one pot to cook it (plus one more for the rice).

How do you cook your chicken when you want to change things up?

  • 2 thinly sliced chicken breasts
  • 1 medium onion, sliced (try to keep all your veggies approximately the same length - opt for straight slices of onions as opposed to have circles)
  • 2 cups baby portobello mushrooms, sliced
  • 2 cups asparagus, cut into 1 inch pieces
  • 4 cloves garlic, sliced
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried thyme
  • 1/4 cup + 2 tablespoons cornstarch
  • 1 tablespoon butter
  • 2 tablespoons olive oil
  • 1 1/2 cups veggie or chicken stock
  • 1 cup grated parmesan or pecorino romano cheese
  • 1 lemon, juice & zest
  • salt & pepper
  • parsley, chopped for garnish (optional)

Make it!
  1. Over medium heat melt 1 tablespoon of butter & 1 tablespoon olive oil in a deep sided skillet.
  2. In a small mixing bowl combine 1/4 cup cornstarch with salt & pepper. Coat the chicken breasts with this mixture.
  3. When the butter & oil have combined  & the pan is hot sear the chicken for about 2 minutes on each side over medium/high heat until you start to see a bit of color. Don’t cook the chicken all the way through. Remove the chicken after it’s been in the pan for a total of 5 minutes. I let mine rest on a paper towel on my cutting board.
  4. Now add 1 tablespoon of olive oil to the pan (which should have some brown bits & leftover oil & butter in it already).
  5. Turn the heat down so you don’t burn the oil.
  6. Add the onions. Season with salt & pepper. Cook for about 3-4 minutes.
  7. Add the mushrooms. Cook for another 5 minutes & then season with salt, pepper, the thyme & the rosemary.
  8. Add the asparagus & the garlic. Stir & combine well. Cook for a few minutes.
  9. Sprinkle the additional 2 tablespoons cornstarch over the whole mixture. Stir well until you can’t see the white of the cornstarch anymore & it’s all combined. Slowly add the veggie/chicken stock.
  10. Cook the liquid for 5 minutes stirring occasionally. A thicker sauce should start to form.
  11. Stir in the lemon zest & juice. Taste the mixture. Season with salt & pepper as neccessary.
  12. Return the chicken back to the skillet.
  13. Stir in the grated cheese.
  14. Cook until the chicken is cooked through (probably about 3-5 minutes).
  15. Sprinkle chopped parsley over top for a fresh look.
  16. Serve hot with rice.

1 comment:

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