Skillet Dijon Chicken & Mushrooms with Asparagus

Ingredients

• Asparagus

  Raw

  20 spear, medium or 320g

• Chicken breast

  Broilers or fryers, meat only, raw

  ½ lb or 227g

• Chicken broth

  Soup, canned, less/reduced sodium

  ¼ cup or 60g

• Garlic

  Raw

  2 clove or 6g

• Heavy whipping cream

  Fluid

  2 fl oz or 60g

• Shallots

  Raw

  1 shallot (medium) or 43g

• Mushrooms

  White, raw

  ¼ lb or 113g

• Pepper

  Spices, black

  ½ tsp or 1g

• Salt

  Table

  ½ tsp or 3g

• Butter

  Unsalted

  1 tbsp or 14g

• Dijon mustard

  Grey poupon

  1 tbsp or 15g

• Thyme

  Fresh

  ½ tsp or 0.4g

Directions

1. Fill a sauté pan about three-quarters of the way full with water, cover, and bring to a boil.
2. Wash the asparagus and snap (or cut) off and discard the woody ends. 1 bunch asparagus
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.
4. Heat a skillet over medium heat.
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
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
7. Wash and slice the mushrooms. Peel and finely dice the shallot. ¼ lb white mushrooms 1 shallot
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
9. Peel and mince the garlic. 2 cloves garlic
10. Add the garlic and thyme and cook until fragrant, 15-30 seconds. ½ tsp thyme
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
12. Return the chicken to the skillet and bring to a boil. Simmer until the sauce is thickened, 4-5 minutes.
13. Arrange asparagus on a plate and top with the chicken and mushrooms. Enjoy!

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