Creamy Chicken with Asparagus & Mushroom.
I cannot express how delish this recipe is! My kids, who don't normally like mushrooms, gobbled this up. The key is to use small portabella mushrooms that have a heartier texture and with the garlic and butter...yum!
Link to our Instagram video:
Recipes (3)
Broiled Asparagus & Mushrooms
1 bunch of Asparagus cut into thirds
1 tray of mushrooms cleaned and sliced
3 T olive oil
2 cloves garlic, minced
1 T salt
1 teaspoons lemon juice
1 tsp black pepper
1 tsp salt
Combine Ingredients, bake on a sheet pan at 400 for 10-15 minutes. (Finish by setting broiler to 450 for 3-5 minutes)
Chicken
4 medium skinless, boneless chicken breast butterflied (into 8 pieces)
Dust breasts with salt & pepper.
In a buttered & olive-oiled skillet, brown chicken on each side, place on sheet pan and finish in a 400° oven (165° internal temp) approx 8-10 minutes.
Creamy Sauce
Using the same pan you seared chicken in
Add:
1 T butter
¼ cup cooking wine (scrape up the flavor!)
1 Cup chicken stock
2 T Rondelé cheese or herbed goat cheese
Wisk until creamy
Add ¼ cup cream
Whisk until creamy. Pour over chicken.
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