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Per serving
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- 1
Cook the chicken
Cut the chicken breast into 1/2-inch strips and season with the salt and pepper. Heat 1 teaspoon of the olive oil in a large skillet over medium-high heat. Cook half the chicken for 3-4 minutes, until no longer pink, then remove it from the pan. Add another teaspoon of oil and repeat with the rest of the chicken. Set it all aside.
- 2
Soften the mushrooms and onion
Halve and slice the onion. Add 2 teaspoons oil to the pan and cook the sliced mushrooms and onion for 2-3 minutes, until tender. Mince the garlic, add it, and cook 1 minute more. Add this to the chicken.
- 3
Cook the asparagus
Trim the asparagus and cut it into 1-inch pieces. Heat the remaining teaspoon of oil and cook the asparagus for 2-3 minutes, just until crisp-tender. Add it to the chicken and vegetables.
- 4
Build the pan sauce
Pour the chicken stock (or sherry, if you want a little more depth) into the hot skillet, stirring to loosen any browned bits. Bring to a boil and let it reduce for 1-2 minutes, until you have about 2 tablespoons of liquid left. Return the chicken and vegetables to the pan and heat through. Take it off the heat and stir in the cold butter one tablespoon at a time so it emulsifies into a light, glossy sauce.
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Chicken, Asparagus and Mushroom Skillet
Created by: CleanPlateClub
Ingredients
- 1 1/2 lb chicken breast
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp olive oil
- 8 oz mushrooms
- 1 onion
- 2 garlic
- 1 lb asparagus
- 1/2 cup chicken stock
- 2 tbsp butter
Instructions
- Cook the chickenCut the chicken breast into 1/2-inch strips and season with the salt and pepper. Heat 1 teaspoon of the olive oil in a large skillet over medium-high heat. Cook half the chicken for 3-4 minutes, until no longer pink, then remove it from the pan. Add another teaspoon of oil and repeat with the rest of the chicken. Set it all aside.
- Soften the mushrooms and onionHalve and slice the onion. Add 2 teaspoons oil to the pan and cook the sliced mushrooms and onion for 2-3 minutes, until tender. Mince the garlic, add it, and cook 1 minute more. Add this to the chicken.
- Cook the asparagusTrim the asparagus and cut it into 1-inch pieces. Heat the remaining teaspoon of oil and cook the asparagus for 2-3 minutes, just until crisp-tender. Add it to the chicken and vegetables.
- Build the pan saucePour the chicken stock (or sherry, if you want a little more depth) into the hot skillet, stirring to loosen any browned bits. Bring to a boil and let it reduce for 1-2 minutes, until you have about 2 tablespoons of liquid left. Return the chicken and vegetables to the pan and heat through. Take it off the heat and stir in the cold butter one tablespoon at a time so it emulsifies into a light, glossy sauce.