Name: Skillet Dijon Chicken & Mushrooms with Asparagus
Cook time: 35 min
Total time: 35 min
Yield: Serves 6
Ingredients: 3 small bunches asparagus; 0.681 kg chicken breasts, boneless skinless; 354 ml chicken or vegetable broth; 6 cloves garlic; 177 ml heavy whipping cream; 3 shallots; 0.341 kg white mushrooms; black pepper; butter, unsalted; Dijon mustard; salt; thyme, dried

Skillet Dijon Chicken & Mushrooms with AsparagusSkillet Dijon Chicken & Mushrooms with Asparagus — a 35-minute dinner recipe with 12 ingredients, serving 6.Ingredients

3 small bunches asparagus

0.681 kg chicken breasts, boneless skinless

354 ml chicken or vegetable broth

6 cloves garlic

177 ml heavy whipping cream

3 shallots

0.341 kg white mushrooms

black pepper

butter, unsalted

Dijon mustard

salt

thyme, dried

Instructions

Fill a large pot about three-quarters full with water, cover, and bring to a boil.

Wash the asparagus and snap (or cut) off and discard the woody ends.

Once the water in the pot is boiling, add the asparagus and cover. Cook until bright green and tender, 3-4 minutes. Drain and thoroughly rinse under cold water to stop the cooking process. Set aside.

Heat a skillet over medium heat.

Slice the chicken in half horizontally to form thin fillets. Season both sides with salt and pepper.

Add butter to the skillet and swirl to coat bottom. Add the chicken and cook until golden brown and cooked through, 3-4 minutes per side. Transfer to a plate.

Wash and slice the mushrooms. Peel and finely dice the shallots.

Once the chicken has been removed, add more butter to the skillet. Add the mushrooms and shallots. Cook, stirring occasionally, until the mushrooms are tender and any liquid has evaporated, 5-6 minutes. Cook in batches if necessary.

Peel and mince the garlic.

Add the garlic and thyme and cook until fragrant, 15-30 seconds.

Add the broth and scrape up any browned bits from the bottom of the skillet. Stir in the cream and Dijon and season with salt and pepper.

Return the chicken to the skillet and bring to a boil. Simmer until the sauce is thickened, 4-5 minutes.

Arrange asparagus on a plate and top with the chicken and mushrooms. Enjoy!

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