NUTRITION

SERVINGS

INGREDIENTS

3.75 oz Chicken breast

1 cup Cremini mushrooms

1 tbsp Shallots

1 clove Garlic

0.25 cup Chicken broth

2 tbsp Greek yogurt

1 tsp Dijon mustard

1 cup Asparagus

1 tsp Olive oil

0.5 tsp Olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Fresh thyme

PREPARATION

• 1

  Preheat your oven to 400°F and line a small baking sheet with parchment paper.

• 2

  Toss the asparagus spears with 0.5 tsp olive oil and a pinch of the sea salt and black pepper, then roast for 10-12 minutes until tender.

• 3

  Slice the chicken breast into two thick, round medallions (tournedos) and season both sides with the remaining sea salt and black pepper.

• 4

  Heat 1 tsp olive oil in a stainless steel or cast iron skillet over medium-high heat.

• 5

  Sear the chicken tournedos for 5-6 minutes per side until a golden crust forms and the internal temperature reaches 165°F.

• 6

  Remove the chicken from the pan and tent loosely with foil to rest.

• 7

  In the same skillet, add the sliced mushrooms and minced shallots, sautéing for 4-5 minutes until the mushrooms release their moisture and brown.

• 8

  Stir in the minced garlic for 30 seconds, then pour in the chicken broth and Dijon mustard, scraping up any browned bits from the bottom of the pan.

• 9

  Simmer the sauce for 2 minutes to reduce slightly, then remove from heat and whisk in the Greek yogurt and fresh thyme.

• 10

  Place the chicken on a plate, spoon the warm mushroom sauce over the top, and serve alongside the roasted asparagus.