Pan Roasted Chicken With Vegetables |
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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Recipe source: Sunset (February 2008) Ingredients:
2 tablespoons olive oil |
4 boneless skinless chicken breast halves |
2 shallots, minced |
3 garlic cloves, minced |
1 cup chicken broth, sodium-reduced |
3 sprigs thyme |
8 ounces shiitake mushroom caps, rinsed and halved (or use button mushrooms, halved) |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1 lb asparagus, trimmed |
1/4 cup parmesan cheese, shredded |
Directions:
1. Preheat oven to 350- degrees F.
2. Heat oil in large ovenproof frying pan over high heat until oil is hot but not smoking.
3. Add chicken breasts, top side down and cook until golden brown (2-5 minutes); turn chicken.
4. Add shallots and garlic to pan, stirring occasionally until shallots are soft (3-5 minutes).
5. Add chicken broth, thyme, mushrooms, salt and peper and cook until mixture boils (1 minute).
6. Lay asparagus over chicken; cover pan and put in oven. Bake for 15 minutes or until chicken is cooked through and asparagus is tender. Transfer chicken to a plate.
7. Season vegetable mixture with salt and pepper.
8. Divide vegetables among 4 plates and top with a piece of chicken. Spoon sauce over all.
9. Garnish with chopped thyme and Parmesan.
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