1 1/2 lbs boneless skinless chicken breasts, cut into 1/2 inch strips
1/2 tsp salt
1/4 tsp pepper
6 tsp olive oil, divided
1/2 lb sliced fresh mushrooms
1 small onion, halved and sliced
2 garlic cloves, minced
1 lb fresh asparagus, trimmed and cut into 1 inch pieces
1/2 cup sherry or chicken broth
2 Tbsp cold butter, cubed
Instructions
Sprinkle chicken with salt and pepper. In a large skillet, saute half of
the chicken in 1 tsp oil, 3 to 4 minutes or until no longer pink.
Remove from pan. Repeat with 1 tsp oil to remaining chicken.
In same pan, saute mushrooms and onion in 2 tsp oil, 2 to 3
minutes or until tender. Add garlic; cook 1 minute. Add to chicken.
In same pan, saute asparagus in remaining oil, 2 to 3 minutes or
until crisp-tender. Add to chicken mixture.
Add sherry or stock to pan, stirring to loosen browned bits. Boil 1 to
2 minutes or until reduced to 2 Tbsp. Return chicken mixture to
pan; heat through. Remove from heat; stir in butter, 1 Tbsp, at a
time.
Originally Submitted
5/3/2015
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