Pan Roasted Chicken With Asparagus and Shitakes |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 3 |
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This simple recipe from Sunset magazine seems like it would be missing substance and flavor, but even my husband says it's a keeper. You can also cook the asparagus separately and serve on the side. Ingredients:
2 tablespoons olive oil |
2 boneless skinless chicken breasts (8 oz. each) |
2 large shallots, minced |
3 garlic cloves, minced |
1 cup chicken stock |
3 sprigs thyme |
8 ounces shiitake mushroom caps, rinsed and halved |
1/2 teaspoon salt |
1/4 teaspoon ground black pepper |
1 lb slender asparagus |
1/4 cup freshly shredded parmesan cheese |
Directions:
1. Preheat oven to 375. Heat olive oil in frying pan over high heat. Add chicken, and cook until golden, 2-3 minutes. Turn chicken over.
2. Add shallots and garlic to pan and saute. Add chicken stock, thyme, mushrooms, salt and pepper. Cook until mixture begins to boil.
3. Lay asparagus over chicken mixture in oven safe dish and cover. Bake 14-16 minutes, or until chicken is cooked through and asparagus is tender. Transfer to a plate and enjoy!
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