Chicken and Mushrooms with Roasted Asparagus

DifficultyDifficult
Yield2 servings
Prep10 mins
Cook35 mins

12.5g

Net Carbs

57.0g

Protein

27.3g

Fat

4.5g

Fiber

537

Calories

Chicken and Mushrooms with Roasted Asparagus

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:

  1. Preheat oven to 475°.
  2. 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.
  3. While the chicken is in the oven, slice mushrooms, dice celery, thinly slice onions, and mince garlic.
  4. 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.
  5. After the chicken has roasted for 20 minutes, add the asparagus to the sheet pan and roast for another 5 minutes.
  6. 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.

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