Chicken and Mushroom Saute

Recipe inspiration:

This is a tasty and simple recipe that I cooked up for my family of 4 boys (one being a husband!). They loved how tasty it was and I loved how easy it was to make and clean up! I hope you enjoy it as much as we did!

Recipe ingredients:

3 Chicken Breasts, Chopped
Salt and Pepper
1 Tbsp of Olive Oil
5 Oz. of Mushrooms
8 Oz. of Asparagus
2 Cloves of Garlic, Minced
1 Cup of Mushroom or Chicken Broth
1/4 Cup of White Wine
1 Tbsp of Fresh Thyme
1/4 tsp of Onion Powder
1/8 tsp of Dry Mustard

Cooking instructions:

To get started, swirl about a tablespoon of olive oil in your saute pan and heat it up on medium high. Salt and pepper your chopped breasts and throw them into the pan. Cook your chicken through until no pink remains.

Remove the chicken, leaving some of the juice/oil in the pan, and set aside. Next you’ll add in your mushrooms and asparagus. If you’re using frozen asparagus like I did, cook your mushrooms up for a minute or two first and then add in your green at the very end, just allowing it to heat through.

When your veggies are cooked through (the asparagus being crisp tender) Remove them from the pan as well and set them aside.
Now it’s time to make the sauce. Turn your heat down to medium and add in the garlic, sauteing for a minute or two to release the flavor. Next add in your broth followed by your white wine, onion powder, dry mustard, and finally fresh thyme.

Turn the heat back up to medium high and let the sauce cook up for about 5 or so minutes. Once it’s good and hot, turn it back down to low and add your chicken and vegetables back into the mix.

Stir the whole meal together and allow a minute or two for the chicken and veggies to heat back up. Cook up some rice or pasta (we used rice) and serve your tasty creation over the top of it with a sprinkle of Parmesan cheese.