Chicken and Mushrooms with Roasted Asparagus
12.5g
Net Carbs
57.0g
Protein
27.3g
Fat
4.5g
Fiber
537
Calories
Ingredients:
- 12 ounces Chicken Breast Filet, with skin
- 1/2 teaspoon Salt
- 1 stalk large (11"-12" long) Celery
- 1/4 cup Chicken Broth, Bouillon or Consomme
- 6 ounces Brown Mushrooms (Crimini Italian)
- 2 cloves Garlic
- 1 teaspoon Thyme
- 8 ounces Asparagus
- 1/4 teaspoon Black Pepper
- 1 medium (2-1/2" diameter) Onions
- 1 tablespoon Reserva Sherry Vinegar
- 2 tablespoons Olive Oil
- 1/4 ounce Parsley
Directions:
- Preheat oven to 475°.
- Season chicken breasts with salt and pepper. In a medium skillet, heat 1 teaspoon oil and cook chicken skin side down for 6-8 minutes until browned. Place chicken skin side up on a sheet pan and roast in the oven for 20 minutes.
- While the chicken is in the oven, slice mushrooms, dice celery, thinly slice onions, and mince garlic.
- Add 1 tablespoon oil to the skillet used to brown the chicken. Heat over medium-high, add mushrooms and sauté while stirring 5 minutes. Add remaining oil (2 teaspoons) to the pan, along with celery, onion, and garlic. Season with salt and pepper and cook another 5 minutes, until onions are softened.
- After the chicken has roasted for 20 minutes, add the asparagus to the sheet pan and roast for another 5 minutes.
- Add the asparagus, thyme, sherry vinegar, and chicken broth to the skillet with the mushrooms. Top with the chicken breasts, skin side up, and cook another 2 minutes, or until the asparagus is tender-crisp and chicken is cooked through. Serve topped with parsley.
