Chicken with Asparagus and Mushrooms
Method
- As with most of my skillet chicken recipes, I start by slicing the thicker breasts into thin cutlets and then season them generously with salt and pepper.
- I like using a blend of olive oil and butter here; the butter makes the chicken taste a little richer, while the oil prevents the butter from burning. Remove the chicken to a plate while you cook the asparagus and mushrooms.
- To the now-empty pan, add some garlic, shallot, and thyme. Once that's fragrant and the shallot has softened, add the quartered mushrooms and keep cooking until they start to soften.
- Stir in the lemon juice and chicken broth, followed by the asparagus pieces. Nestle the chicken into the lemon sauce and simmer for no more than 5 minutes to finish cooking the chicken.
- The cheese should melt into the lemon chicken and asparagus, adding an extra layer of umami flavor.
Nutrition info is automatically calculated as an estimate — actual values may vary. Always check your ingredient labels for the most accurate results!
Notes
Slice the chicken breasts in half lengthwise to reduce the cook time. Sometimes I can find pre-made chicken cutlets at my local grocery store, but more often than not I have to purchase chicken breasts and prep my own. Slicing them lengthwise takes just a few extra seconds, but it significantly reduces the cook time and prevents the edges of the chicken from drying out.
Thinner asparagus spears are more tender and flavorful. I used to buy thick asparagus spears, thinking they were more mature and therefore better. But in reality thick asparagus spears tend to be fibrous and tough to chew, so look for thinners ones if you can.
Freshly grated Parm melts seamlessly into the sauce. The stuff from a shaker can (and even some of the bagged shredded Parm) always clumps up in the sauce, so avoid using it here.