Chicken with Asparagus and Mushrooms

Chicken with Asparagus and Mushrooms

Chicken with Asparagus and Mushrooms is one more way we love to cook chicken. Pan cooking is a fast and easy way to cook many dishes. We use our Mount Olympus Seasoning for a bit of a Mediterranean flavor with a light, lemony flavor and a bit of crushed red pepper for spice.

In this recipe, we flatten the chicken thinner, making it cook faster and very tender. The mushrooms are sliced thin so they cook faster and can even brown a bit around the edges giving them a nicer flavor. The asparagus has a tender but crisp bite.

We serve it over noodles or rice, with a seasonal vegetable. We might add a small side salad as well. We hope you enjoy it as much as we do.

Serves 2 to 4

Ingredients:
2 Boneless, Skinless Chicken Breasts, about 6 to 8 Ounces Each
½ Cup All-purpose Flour
3 Tablespoon Sheffield’s Mount Olympus Seasoning, Divided
2 Tablespoon Olive Oil
2 Tablespoons Butter
1 Tablespoon Fresh Garlic, Minced
4 Cups, about 8 Ounces White Button Mushrooms, Sliced Thin.
1 Medium Bunch (About 12 Ounces) of Asparagus Spears. Cut off Tough Ends, then cut into 2″ Pieces
2 Cup Chicken Stock
Sea Salt
Freshly Ground Black Pepper
Cooked Wide Egg Noodles

Directions:
Cut the chicken breasts in half so you have 2 cutlets. Pound to about ½” thick, then cut into medallions about 3″ to 4″ each.

Pour the ½ cup of flour onto a shallow plate or pie pan. Add 2 tablespoons of the Mount Olympus Seasoning to the flour. Combine well. Lightly coat each chicken piece on both sides with the mixture. Set aside and reserve 2 tablespoons of the seasoned flour, which will be used to help thicken the sauce.

Heat 1 tablespoon of the olive oil in a large skillet over medium-high heat. Add 1 tablespoon of the butter and cook the chicken breasts until golden brown on both sides, about 3 minutes per side. If you have to cook in 2 batches, you might have to add another ½ tablespoon of butter and olive oil. Transfer to a plate, cover with foil to keep warm and set aside.

Add 1 tablespoon of the butter and olive oil to the skillet. When the butter begins to melt, add garlic and stir constantly, cooking for about 30 seconds until fragrant. Add the mushrooms and cook for about 4 minutes, stirring regularly until mushrooms are golden brown around the edges and have given off their liquid. Add 1 ½ cups of the chicken stock to the pan and bring to a boil, scraping any browned bits from the bottom of the pan if any. While it is returning to a boil, whisk the reserved 2 tablespoons of the seasoned flour into the remaining ½ cup of chicken stock. Add to the pan. When it has returned to a boil, add the asparagus and the chicken breasts. Lower the heat to medium. Continue to cook for about 8 to 10 minutes until the asparagus is tender but still crisp. Mix occasionally so the asparagus cooks evenly and the chicken warms thoroughly. The sauce should have thickened slightly. Add salt and pepper to taste.

Serve over the cooked egg noodles with the sauce spooned on top. Enjoy!