CHICKEN ASPARAGUS SAUCE RECIPES

Name: Roasted Chicken & Asparagus With Pan Sauce
Yield: 4 servings
Ingredients: 1 tbsp (15 mL) canola oil; 4 boneless, skinless chicken thighs (4-oz./125 g each); 2 tbsp (30 mL) Dijon Mustard Rub; 1 small onion; 1 pkg (8 oz./250 g) baby portabella mushrooms; 1 pint (500 mL) cherry tomatoes; 1 bunch (about 1 lb./450 g) asparagus, trimmed; 2 garlic cloves, pressed; ½ tsp (2 mL) salt; ⅓ cup (75 mL) white wine or chicken stock; 2 tbsp (30 mL) lemon juice

ROASTED CHICKEN & ASPARAGUS WITH PAN SAUCE - RECIPES ...

Roasted Chicken & Asparagus With Pan Sauce - Recipes ... image

The pan sauce in this recipe brings an additional layer of flavor to the dish without overwhelming the lighter flavors of the chicken, asparagus, and mushrooms.

Provided by PAMPEREDCHEF.COM

Yield 4 servings

Number Of Ingredients 11

Ingredients

1 tbsp (15 mL) canola oil
4 boneless, skinless chicken thighs (4-oz./125 g each)
2 tbsp (30 mL) Dijon Mustard Rub
1 small onion
1 pkg (8 oz./250 g) baby portabella mushrooms
1 pint (500 mL) cherry tomatoes
1 bunch (about 1 lb./450 g) asparagus, trimmed
2 garlic cloves, pressed
½ tsp (2 mL) salt
⅓ cup (75 mL) white wine or chicken stock
2 tbsp (30 mL) lemon juice

Steps:

Preheat the oven to 425°F (220°C). Heat the oil in the 12" (30-cm) Stainless Steel Nonstick Skillet over medium-high heat for 3–5 minutes.Season both sides of the chicken with 1 tbsp (15 mL) of the rub. Place the chicken in the pan and sear for 4 minutes. Turn the chicken over and sear for 1 additional minute. Remove the chicken from the pan (it will not be fully cooked).Meanwhile, peel and cut the onion in half lengthwise. Slice the mushrooms and onion thinly. Cut the tomatoes in half. Cut the asparagus into 1" (2.5-cm) pieces.After the chicken is removed, add the mushrooms, onions, garlic, and salt. Sauté for 2–3 minutes.Add the wine or chicken stock, lemon juice, and remaining rub. Simmer for 3–5 minutes, or until the liquid is reduced by half.Add the tomatoes and asparagus to the pan and stir to combine. Place the chicken on top of the mixture and bake for 12–15 minutes, or until the internal temperature of the chicken reaches 165°F (74°C).

SAUCY CHICKEN AND ASPARAGUS RECIPE: HOW TO MAKE IT

Saucy Chicken and Asparagus Recipe: How to Make It image

You won't believe how delicious, yet how easy this chicken asparagus recipe is. We tasted it for the first time when our son's godparents made it for us. Even my grandmother—who's 95 years old—likes to serve this creamy dish for luncheons with friends! —Vicki Schlechter, Davis, California

Provided by Taste of Home

Categories Dinner

Total Time 50 minutes

Prep Time 10 minutes

Cook Time 40 minutes

Yield 4 servings.

Number Of Ingredients 10

Ingredients

1-1/2 pounds fresh asparagus spears, halved
4 boneless skinless chicken breast halves
2 tablespoons canola oil
1/2 teaspoon salt
1/4 teaspoon pepper
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1/2 cup mayonnaise
1 teaspoon lemon juice
1/2 teaspoon curry powder
1 cup shredded cheddar cheese

Steps:

If desired, partially cook asparagus; drain. Place the asparagus in a greased 9-in. square baking dish. In a skillet over medium heat, brown the chicken in oil on both sides. Season with salt and pepper. Arrange chicken over asparagus. , In a bowl, mix soup, mayonnaise, lemon juice and curry powder; pour over chicken. Cover and bake at 375° for 40 minutes or until the chicken is tender and juices run clear. Sprinkle with cheese. Let stand 5 minutes before serving.

Nutrition Facts : Calories 591 calories, FatContent 44g fat (12g saturated fat), CholesterolContent 119mg cholesterol, SodiumContent 1266mg sodium, CarbohydrateContent 10g carbohydrate (2g sugars, FiberContent 2g fiber), ProteinContent 37g protein.

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ROASTED CHICKEN & ASPARAGUS WITH PAN SAUCE - RECIPES ...

The pan sauce in this recipe brings an additional layer of flavor to the dish without overwhelming the lighter flavors of the chicken, asparagus, and mushrooms.
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Preheat the oven to 425°F (220°C). Heat the oil in the 12" (30-cm) Stainless Steel Nonstick Skillet over medium-high heat for 3–5 minutes.Season both sides of the chicken with 1 tbsp (15 mL) of the rub. Place the chicken in the pan and sear for 4 minutes. Turn the chicken over and sear for 1 additional minute. Remove the chicken from the pan (it will not be fully cooked).Meanwhile, peel and cut the onion in half lengthwise. Slice the mushrooms and onion thinly. Cut the tomatoes in half. Cut the asparagus into 1" (2.5-cm) pieces.After the chicken is removed, add the mushrooms, onions, garlic, and salt. Sauté for 2–3 minutes.Add the wine or chicken stock, lemon juice, and remaining rub. Simmer for 3–5 minutes, or until the liquid is reduced by half.Add the tomatoes and asparagus to the pan and stir to combine. Place the chicken on top of the mixture and bake for 12–15 minutes, or until the internal temperature of the chicken reaches 165°F (74°C).

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SAUCY CHICKEN AND ASPARAGUS RECIPE: HOW TO MAKE IT

You won't believe how delicious, yet how easy this chicken asparagus recipe is. We tasted it for the first time when our son's godparents made it for us. Even my grandmother—who's 95 years old—likes to serve this creamy dish for luncheons with friends! —Vicki Schlechter, Davis, California
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