Toasted bread is the perfect starch to sop up the tasty pan sauce from Chicken Breasts with Mushrooms and Asparagus.
4 skinned and boned chicken breasts (about 1 1/2 lb.)
2 teaspoons Sicilian crushed red pepper-and-garlic seasoning (such as McCormick Perfect Pinch)
1 teaspoon kosher salt
8 green onions (optional)
1 pound fresh asparagus
1 (8-oz.) package sliced fresh mushrooms
3 garlic cloves, sliced
4 tablespoons olive oil
2 tablespoons drained capers
2 tablespoons fresh lemon juice
1/4 cup loosely packed fresh dill leaves or chopped fresh flat-leaf parsley
2 tablespoons butter
4 French bread loaf slices, toasted
How to Make It
Preheat grill to 350° to 400° (medium-high) heat. Place chicken between 2 sheets of heavy-duty plastic wrap; flatten to 1/4-inch thickness, using a rolling pin or meat mallet. Sprinkle with seasoning and salt.
Grill chicken, covered with grill lid, 4 to 5 minutes. Add green onions to grill (if desired), and grill chicken and onions 4 to 5 minutes or until chicken is browned and done.
Snap off and discard tough ends of asparagus. Cook asparagus and next 2 ingredients in hot oil in a large nonstick skillet over medium-high heat, stirring often, 3 to 4 minutes or until asparagus is crisp-tender. Add capers and lemon juice; cook 1 to 2 minutes, stirring to loosen browned bits from bottom of skillet. Remove from heat; stir in dill and butter, stirring until butter melts.
Place chicken and onions on bread, and top with sauce.