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Nutrition Facts

Instructions

• STEP 1

  Fill a sauté pan about three-quarters of the way full with water, cover, and bring to a boil.

• STEP 2

  Wash the asparagus and snap (or cut) off and discard the woody ends.

  • 1 bunch asparagus

• STEP 3

  Once the water in the pan is boiling, add the asparagus and cover. Cook until bright green and tender, 3-4 minutes. Drain and thoroughly rinse under cold water to stop the cooking process. Set aside.

• STEP 4

  Heat a skillet over medium heat.

• STEP 5

  Slice the chicken in half horizontally to form thin fillets. Season both sides with salt and pepper.

  • ½ lb chicken breasts, boneless skinless
  • ¼ tsp salt
  • ¼ tsp black pepper

• STEP 6

  Add butter to the skillet and swirl to coat bottom. Add the chicken and cook until golden brown and cooked through, 3-4 minutes per side. Transfer to a plate.

  • 1 tbsp butter, unsalted

• STEP 7

  Wash and slice the mushrooms. Peel and finely dice the shallot.

  • ¼ lb white mushrooms
  • 1 shallot

• STEP 8

  Once the chicken has been removed, add more butter to the skillet. Add the mushrooms and shallot. Cook, stirring occasionally, until the mushrooms are tender and any liquid has evaporated, 5-6 minutes.

  • 1 tbsp butter, unsalted

• STEP 9

  Peel and mince the garlic.

  • 2 cloves garlic

• STEP 10

  Add the garlic and thyme and cook until fragrant, 15-30 seconds.

  • ½ tsp thyme

• STEP 11

  Add the broth and scrape up any browned bits from the bottom of the skillet. Stir in the cream and Dijon and season with salt and pepper.

  • 4 fl oz (½ cup) chicken or vegetable broth
  • 2 fl oz (¼ cup) heavy cream
  • 1 tbsp Dijon mustard
  • ¼ tsp salt
  • ¼ tsp black pepper

• STEP 12

  Return the chicken to the skillet and bring to a boil. Simmer until the sauce is thickened, 4-5 minutes.

• STEP 13

  Arrange asparagus on a plate and top with the chicken and mushrooms. Enjoy!