Chicken with Asparagus and Mushrooms


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A creamy, mushroom and asparagus sauce tops off sautéed chicken.

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  • 4 medium sized, skinless, boneless Chicken Breasts Halves
  • 1/4 coarsely ground Black Pepper
  • 3/4 tsp. Salt
  • 3 tsp. Olive Oil
  • 1 medium Onion, chopped
  • 1/4 lb. Shitake Mushrooms, sliced thin, no stems
  • 1/4 lb. White Mushrooms, sliced thin
  • 1-1/2 lbs. fresh Asparagus, trimmed and cut into 2" pieces
  • 1/2 C. Light Cream

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Sprinkle chicken with pepper and 1/2 tsp. salt. In non-stick 12" skillet, heat 1 tsp. olive oil over medium-high heat until hot, but not smoking. Add chicken and cook 6 minutes, reduce heat to medium; turn chicken over and cook 6 to 8 minutes or until juices run clear. Transfer to platter, cover with foil and keep warm. In same skillet, heat remaining 2 tsp. oil over medium heat until hot. Add onion and mushrooms and cook until vegetables are tender and liquid evaporates, about 5 minutes, stirring often. Add asparagus, 1/4 C. hot water and remaining 1/2 tsp. salt, to mushroom mixture; heat to boiling. Cook until asparagus is tender-crisp, about 5 minutes, stirring often. Stir cream into mixture and heat through, do not boil. To serve, pour asparagus mixture over chicken.

Serves: 4

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