Chicken with Cremini Mushrooms and Asparagus

This easy chicken recipe features thin pieces of chicken topped with a flavorful sauce of cremini mushrooms, asparagus, and garlic. Serve the saucy chicken over angel hair pasta for a complete meal.

Yield: 4 servings (serving size: 1 chicken breast half and 1/2 cup asparagus mixture)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 275
  • Calories from fat: 19%
  • Fat: 5.7g
  • Saturated fat: 1g
  • Monounsaturated fat: 3g
  • Polyunsaturated fat: 0.8g
  • Protein: 43.5g
  • Carbohydrate: 9.9g
  • Fiber: 3g
  • Cholesterol: 99mg
  • Iron: 2.4mg
  • Sodium: 490mg
  • Calcium: 54mg

Ingredients

  • 1 tablespoon olive oil, divided
  • 4 (6-ounce) skinless, boneless chicken breast halves
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 cups quartered cremini mushrooms
  • 2 teaspoons bottled minced garlic
  • 1/4 teaspoon dried thyme
  • 1 pound asparagus, trimmed and cut into 1-inch pieces
  • 3/4 cup fat-free, less-sodium chicken broth
  • 1 teaspoon cornstarch
  • 3 tablespoons balsamic vinegar
  • 1 tablespoon orange juice

Preparation

  1. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Place 1 chicken breast half in a large heavy-duty zip-top plastic bag; pound to a 1/4-inch thickness. Repeat procedure with remaining chicken. Sprinkle chicken evenly with salt and pepper. Add chicken to pan; cook 3 minutes on each side or until done. Remove from pan; keep warm.
  2. Heat 1 teaspoon of oil in pan over medium-high heat. Add mushrooms, garlic, thyme, and asparagus; cook 3 minutes, stirring frequently. Combine broth and cornstarch, stirring with a whisk. Add broth mixture, vinegar, and juice to pan; bring to a boil. Cook 1 minute or until slightly thick. Serve over chicken.
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