CHICKEN MUSHROOMS AND ASPARAGUS RECIPES

CHICKEN, ASPARAGUS, AND MUSHROOM SKILLET RECIPE | ALLRECIPES

Chicken, Asparagus, and Mushroom Skillet Recipe | Allrecipes image

Chicken, asparagus, and mushrooms are sauteed in a garlic and olive oil base. You can add more mushrooms if desired. Serve with rice or pasta, and a glass of white wine!!!

Provided by Paula Stotts

Categories Meat and Poultry Chicken Breast

Total Time 40 minutes

Prep Time 15 minutes

Cook Time 25 minutes

Yield 2 servings

Number Of Ingredients 12

Ingredients

3 tablespoons butter
2 tablespoons olive oil
½ teaspoon dried parsley
½ teaspoon dried basil
? teaspoon dried oregano
1?½ cloves garlic, minced
¼ teaspoon salt
1?½ teaspoons lemon juice
1?½ teaspoons white cooking wine
2 skinless, boneless chicken breast halves, sliced
½ pound fresh asparagus, trimmed and cut into thirds
1 cup sliced fresh mushrooms

Steps:

Melt the butter with the olive oil in a skillet over medium-high; stir the parsley, basil, oregano, garlic, salt, lemon juice, and wine into the butter mixture. Add the chicken; cook and stir until the chicken is browned, about 3 minutes. Reduce heat to medium; cook, stirring occasionally, until the chicken is no longer pink inside, about 10 more minutes.
Add the asparagus; cook and stir until the asparagus is bright green and just starting to become tender, about 3 minutes. Stir in the mushrooms and cook an additional 3 minutes to let the mushrooms release their juice. Serve hot.

Nutrition Facts : Calories 429.9 calories, CarbohydrateContent 7.3 g, CholesterolContent 106.6 mg, FatContent 33.5 g, FiberContent 2.9 g, ProteinContent 26.9 g, SaturatedFatContent 13.5 g, SodiumContent 491 mg, SugarContent 2.8 g

SAUTEED CHICKEN WITH ASPARAGUS AND MUSHROOMS RECIPE - FOOD.COM

Sauteed Chicken With Asparagus and Mushrooms Recipe - Food.com image

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...

Total Time 45 minutes

Prep Time 15 minutes

Cook Time 30 minutes

Yield 4 serving(s)

Number Of Ingredients 6

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)

Steps:

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.
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.

Nutrition Facts : Calories 584.7, FatContent 38.9, SaturatedFatContent 10.3, CholesterolContent 191, SodiumContent 210.4, CarbohydrateContent 13, FiberContent 5.7, SugarContent 5.2, ProteinContent 48.2

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""
From bigoven.com
Reviews 0
Total Time 30 minutes
Cuisine not set
Calories 164 calories per serving

"Preheat oven to 375°. Heat olive oil in a large, heavy ovenproof frying pan (not nonstick) over high heat until oil is hot but not smoking. Add chicken and cook until golden, 2 to 3 minutes. Turn chicken over. Add onion and garlic to pan with chicken, stirring occasionally so garlic doesn't burn, until onions are soft and translucent, 3 to 4 minutes. Add chicken stock, thyme sprigs, mushrooms, 1/2 tsp. salt, and 1/4 tsp. pepper and cook until mixture begins to boil, about 1 minute. Lay asparagus over chicken, then cover pan and put in oven. Bake 14 to 16 minutes, or until chicken is just cooked through (cut to check) and asparagus is tender. Transfer chicken to a plate. Season asparagus-mushroom-stock mixture with salt and pepper to taste. Divide vegetables among 4 rimmed plates or shallow pasta bowls, top each with a piece of chicken, and spoon sauce over all. Garnish with chopped thyme. Enjoy! "

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PAN ROASTED CHICKEN WITH ASPARAGUS AND MUSHROOMS

""
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Total Time 30 minutes
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Calories 164 calories per serving

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