Ingredients
2 chicken breasts, filleted
½ small yellow onion, finely chopped
2 cloves garlic, minced
½ to 1 cup Swanson Chicken Broth - gluten free
1 bunch asparagus, trimmed
8 oz white mushrooms, sliced
2 tablespoons organic butter
olive oil
salt and pepper
fresh parsley, chopped
Instructions
<ol>
<li>Boil the asparagus until just tender about 8 minutes drain and set aside.</li>
<li>Season chicken with salt and pepper.</li>
<li>Heat a large cast iron pan to medium heat. Add a splash of olive oil and cook the chicken until done. Transfer to a plate.</li>
<li>Add more olive oil and 2 tablespoons butter to the pan. Sauté onions, mushrooms and garlic until soft then add the broth.</li>
<li>Stir and let it simmer for few minutes. Season with salt and pepper. Return the chicken and top with asparagus and parsley. Serve</li>
</ol>
