Chicken With Cremini Mushrooms and Asparagus |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Cooking Light Ingredients:
1 tablespoon olive oil, divided |
4 (6 ounce) boneless skinless chicken breast halves |
1/2 teaspoon salt |
1/2 teaspoon black pepper |
2 cups quartered cremini mushrooms |
2 teaspoons minced garlic |
1/4 teaspoon dried thyme |
1 lb asparagus, trimmed and cut into 1-inch pieces |
3/4 cup low-sodium low-fat chicken broth |
1 teaspoon cornstarch |
3 tablespoons balsamic vinegar |
1 tablespoon orange juice |
Directions:
1. Heat 2 teaspoon oil in a large nonstick skillet over med-high heat.
2. Place 1 chicken breast half in a large plastic zip-lock bag, pound to 1/4 inch thickness.
3. Repeat with remaining chicken.
4. Sprinkle chicken evenly with salt and pepper; add chicken to skillet; cook 3 minutes on each side or until done; remove from pan and keep warm.
5. Heat 1 teaspoon oil in skillet over med-high heat.
6. Add in mushrooms, garlic, thyme, and asparagus; cook 3 minutes, stirring often.
7. Combine broth and cornstarch, stirring with a whisk.
8. Add broth mixture, vinegar, and juice to pan; bring to a boil.
9. Cook 1 minute or until slightly thick; serve over chicken.
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