Sauteed Chicken With Asparagus and Mushrooms |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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A great one-dish meal that will be perfect for summer! Found online; recipe states: Sautéing yields deliciously caramelized chicken; work in two batches so the skillet isn't crowded... Ingredients:
1 tablespoon olive oil |
2 lbs chicken thighs, cut into 2-inch pieces |
coarse salt and pepper |
1 lb button mushroom, trimmed and thinly sliced |
2 lbs asparagus, tough ends removed, cut into 2-inch lengths |
cooked noodles (optional) or rice (optional) |
Directions:
1. In a large skillet, heat oil over medium-high. Season chicken with salt and pepper. Cook in two batches, turning occasionally, until browned and opaque throughout, 6 to 8 minutes; transfer to a plate.
2. To skillet, add mushrooms, asparagus, and 1 cup water; season with salt and pepper. Cook, tossing once and scraping up browned bits, until vegetables are crisp-tender, 4 to 6 minutes. Add chicken; cook, tossing, until warmed through, about 2 minutes. Serve on top of noodles or rice, if desired.
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