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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
- Boil the asparagus until just tender about 8 minutes drain and set aside.
- Season chicken with salt and pepper.
- 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.
- Add more olive oil and 2 tablespoons butter to the pan. Sauté onions, mushrooms and garlic until soft then add the broth.
- Stir and let it simmer for few minutes. Season with salt and pepper. Return the chicken and top with asparagus and parsley. Serve
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