NUTRITION

SERVINGS

INGREDIENTS

4 oz thin-cut chicken breast

1.5 cups cremini mushrooms

1 tbsp extra virgin olive oil

2 cloves garlic

0.25 cup low-sodium chicken broth

1 tsp fresh thyme

0.25 tsp sea salt

0.25 tsp black pepper

1 cup asparagus spears

PREPARATION

• 1

  Pat the chicken breasts dry with a paper towel and season both sides evenly with sea salt and black pepper.

• 2

  Heat the olive oil in a large stainless steel or cast iron skillet over medium-high heat until shimmering.

• 3

  Place the chicken in the skillet and sear for 3-4 minutes per side until golden brown and cooked through, then remove from the pan and set aside on a plate.

• 4

  In the same skillet, add the sliced mushrooms and sauté for 5 minutes until they release their moisture and turn deep brown.

• 5

  Mince the garlic and add it to the mushrooms, cooking for 1 minute until fragrant.

• 6

  Pour in the chicken broth and add the fresh thyme, scraping the bottom of the pan to release the flavorful browned bits.

• 7

  Simmer the sauce for 2 minutes until slightly reduced, then return the chicken to the pan to coat it in the mushroom mixture.

• 8

  While the sauce reduces, steam or quickly sauté the asparagus spears in a separate pan until tender-crisp.

• 9

  Plate the chicken with a generous portion of the mushroom sauce and serve alongside the asparagus.