Week 41, Recipe 5: Pan-roasted Chicken with Asparagus

NOTES

• This was quick but tasted gourmet.

INGREDIENTS

• 2 tbsp olive oil
• Chicken breasts (bone-in (skinned) or boneless)
• 2 large shallots, minced
• 3 garlic cloves, minced
• 1 c. chicken broth
• 1 tsp thyme (or 3 sprigs fresh thyme)
• 8 oz halved shiitake mushroom caps or halved white button mushrooms, rinsed
• 1/2 tsp salt
• 1/2 tsp freshly ground black pepper
• 1 lb asparagus, trimmed of rough edges
• 1/4 c. shredded Parmesan
• Rice to serve with, optional

DIRECTIONS
1. Preheat oven to 375.
2. Heat olive oil in a large oven-proof (put foil over handle if there is plastic or rubber on it) frying pan (not non stick if you have the option) until oil it hot but not smoking.
3. Add the chicken breasts, top side side (if using bone-in) and cook until golden, Turn chicken over.
4. Turn the heat to medium-low and add the shallots and garlic to the pan with the chicken, stirring occasionally so the garlic doesn't burn, until the shallots are soft and translucent, 3-4 minutes.
5. Add the chicken broth, thyme, mushrooms, salt and pepper and cook until mixture starts to boil, about 1 minute.
6. Place pan in the oven, covered, and bake 10 minutes. Remove and lay asparagus over the chicken and place back in the oven, covered, for 5-10 minutes more or until chicken is cooked through (cut to check).
7. Season asparagus-mushroom-broth mixture with extra salt and pepper to taste.
8. To serve, divide veggies among 4 rimmed plates or shallow pasta bowl, top each with a piece of chicken and spoon sauce over all. Top with a sprinkling of cheese. Serve with rice if desired.