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.
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
How to Make It
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.
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.