Pan-roasted Chicken with Asparagus and Shiitakes

Pan-roasted Chicken with Asparagus and Shiitakes
Photo by Annabelle Breakey

Ingredients

  • 3 garlic cloves, minced
  • 8 ounces shiitake mushroom caps, rinsed and halved, or halved button mushrooms
  • 8 ounces shiitake mushroom caps, rinsed and halved, or halved button mushrooms
  • About ¼ tsp. freshly ground black pepper
  • About ¼ tsp. freshly ground black pepper
  • ¼ cup freshly and finely shredded parmesan
  • ¼ cup freshly and finely shredded parmesan
  • + 15 more ingredients
    • 3 sprigs thyme, plus chopped thyme for garnish
    • 1 cup reduced-sodium chicken stock
    • 3 garlic cloves, minced
    • 2 large shallots, minced
    • 4 boned skinned chicken breast halves (8 oz. each)
    • 2 tablespoons olive oil
    • 3 sprigs thyme, plus chopped thyme for garnish
    • About ½ tsp. salt
    • 1 pound slender asparagus, trimmed
    • 1 cup reduced-sodium chicken stock
    • About ½ tsp. salt
    • 2 tablespoons olive oil
    • 2 large shallots, minced
    • 4 boned skinned chicken breast halves (8 oz. each)
    • 1 pound slender asparagus, trimmed

1. Preheat oven to 375°. Heat olive oil in a large, heavy ovenproof frying pan (not nonstick) over high heat until oil is hot but not smoking. Add chicken breasts, top side down, and cook until golden, 2 to 3 minutes. Turn chicken over. 2. Add shallots and garlic to pan with chicken, stirring occ...

View full recipe at My Recipes

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