YOUR SOLIN GENERATED RECIPE
Creamy Garlic Mushroom Chicken with Roasted Asparagus
Savor the delightful combination of tender chicken breast bathed in a light, creamy garlic mushroom sauce paired with perfectly roasted asparagus. Every bite balances savory, earthy mushrooms with the aromatic punch of garlic, and the refreshing crunch of asparagus elevates this dish to a satisfying meal that's both comforting and energizing.
INGREDIENTS
6 ounces Chicken Breast
1 cup Sliced Mushrooms
2 cloves Garlic
1 teaspoon Olive Oil
1/4 cup Unsweetened Almond Milk
1 cup Asparagus
PREPARATION
Preheat your oven to 425°F (220°C) for roasting the asparagus.
Pat the chicken breast dry and season with salt and pepper on both sides.
Heat a non-stick skillet over medium heat. Add the chicken breast and sear for 4-5 minutes on each side until golden and cooked through. Remove the chicken from the skillet and set aside.
In the same skillet, add the olive oil and then the minced garlic. Sauté briefly until fragrant, about 30 seconds.
Add the sliced mushrooms to the skillet and cook until they release their moisture and start to brown, about 4-5 minutes.
Pour in the unsweetened almond milk, stirring gently to combine with the mushrooms and garlic. Let the sauce simmer for 2-3 minutes until slightly thickened.
While the sauce simmers, place the asparagus on a baking sheet. Drizzle with a tiny bit more olive oil, season with salt and pepper, and roast in the oven for 8-10 minutes until tender and lightly charred.
Return the chicken to the skillet, nestling it into the creamy mushroom sauce for an additional minute to heat through.
Plate the chicken with a generous portion of the mushroom sauce alongside the roasted asparagus. Serve immediately and enjoy.