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, especially after a long day at work. The seasoning and vegetables used make the difference. And serving the dish over noodles, rice, or just with a salad or a side of roasted potatoes or veggies are other ways we like to change things up.
We like to cook with asparagus when in season. It adds a great flavor to the recipe. Asparagus also pairs well with mushrooms, which we love to cook all year around. Different mushrooms add different flavors, but they all compliment chicken, steaks and other favorite dishes of ours.
In this recipe, we flatten the chicken thinner, making it cook faster and turning out very tender. These mushrooms are sliced so they cook faster and can even brown a bit around the edges giving them a nicer flavor. The asparagus also has a tender but crisp bite.
Our Mount Olympus Seasoning used in the recipe has a Mediterranean flavor, with a light lemony flavor and a bit of crushed red pepper for spice. We use it a lot with chicken, since the spices and herbs we create it with, go well with any poultry dish. You can adjust how much you use to make the flavor more or less intense.
Serves 2 to 4
2 Boneless, Skinless Chicken Breasts, about 6 to 8 ounces each. Cut in Halves and Pound to about ½” thick, then cut into pieces about 3″ to 4″ each, like medallions.
½ Cup All-purpose Flour
3 Tablespoon Sheffield’s Mount Olympus Seasoning
1 Tablespoon Fresh Garlic, minced
4 Cups Button Mushrooms, sliced, about 8 ounces
1 Medium Bunch (about 12 ounces) of Asparagus Spears. Cut off tough ends, then cut into 2″ pieces
2 Tablespoon Olive Oil
2 Tablespoons Butter
2 Cup Chicken Stock
Freshly Ground Black Pepper
Cooked wide egg noodles
Pour the ½ cup of four onto a shallow plate or pie pan. Add 2 tablespoons of the Mount Olympus Seasoning 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.