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Chicken and Asparagus Saute

By 22 Comments

Happy hump day!  I can’t believe I finally got a morning where I was able to sneak downstairs and take a minute or two for myself before the holy terrors boys got up.  There’s just something so relaxing about writing a blog post with a cup of coffee on one side of you and absolutely NO distractions on the other.

Because we all know that when the kids are out from school and there aren’t enough plans to keep them busy every. single. minute., the boredom sets in, which leads to fighting, which leads to said adult pulling her hair out (which, have I mentioned, is graying by the hour with all the fighting and the boredom going on)?  For me, this is about the point in the summer where I officially decide that I am done with the whole “break from school” concept.  Bring on the teachers, and the earlier hours (ok, I will admit I enjoy the sleeping in part of summer), and the cooler weather.

Despite my longings for the fall, we’re still smack dab in the middle of summer.  And because of that I’m throwing out a chicken and asparagus saute.  It’s light, it’s easy, and it doesn’t require the oven.  It meets all of my requirements for a quick and simple midweek meal.  Here’s what you’ll need:

Ingredients Needed:

3 Chicken Breasts, Chopped
Salt and Pepper
Olive Oil
5 Oz. of Mushrooms (Optional)
8 Oz. of Asparagus
2 Cloves of Garlic
1 Cup of Mushroom or Chicken Broth
1/4 Cup of White Wine
1 Tbsp of Fresh Thyme
1/4 tsp of Onion Powder
1/8 tsp of Dry Mustard

To get started, swirl about a tablespoon of olive oil in your saute pan and heat it up on medium high.  Salt and pepper your chopped breasts and throw them into the pan.  Cook your chicken through until no pink remains.

Remove the chicken, leaving some of the juice/oil in the pan, and set aside.  Next you’ll add in your mushrooms and asparagus.  If you’re using frozen asparagus like I did, cook your mushrooms up for a minute or two first and then add in your green at the very end, just allowing it to heat through.

When your veggies are cooked through (the asparagus being crisp tender) Remove them from the pan as well and set them aside.

Now it’s time to make the sauce.  Turn your heat down to medium and add in the garlic, sauteing for a minute or two to release the flavor.   Next add in your broth followed by your white wine, onion powder, dry mustard, and finally fresh thyme.

Turn the heat back up to medium high and let the sauce cook up for about 5 or so minutes.  Once it’s good and hot, turn it back down to low and add your chicken and vegetables back into the mix.

Stir the whole bada bing bada boom together and allow a minute or two for the chicken and veggies to heat back up.  Cook up some rice or pasta (we used rice) and serve your beautiful mess over the top of it with a sprinkle of Parmesan cheese to make it perty.  And folks, that’s a dinner wrap.

Print

Chicken and Asparagus Saute

Ingredients:

3 Chicken Breasts, Chopped
Salt and Pepper
Olive Oil
5 Oz. of Mushrooms (Optional)
8 Oz. of Asparagus
2 Cloves of Garlic
1 Cup of Mushroom or Chicken Broth
1/4 Cup of White Wine
1 Tbsp of Fresh Thyme
1/4 tsp of Onion Powder
1/8 tsp of Dry Mustard

Directions:

Swirl about a tablespoon of olive oil in your saute pan and heat it up on medium high. Salt and pepper your chopped breasts and throw them into the pan.

Cook your chicken through until no pink remains.

Remove the chicken, leaving some of the juice/oil in the pan, and set aside. Next you'll add in your mushrooms and asparagus.

When your veggies are cooked through (the asparagus being crisp tender) Remove them from the pan as well and set them aside.

Turn your heat down to medium and add in the garlic, sauteing for a minute or two to release the flavor.

Add in your broth followed by your white wine, onion powder, dry mustard, and finally fresh thyme.

Turn the heat back up to medium high and let the sauce cook up for about 5 or so minutes.

Once it's good and hot, turn it back down to low and add your chicken and vegetables back into the mix.

Stir together and allow a minute or two for the chicken and veggies to heat back up.

Serve over rice or pasta.

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Comments

  5. this looks so good! I can no longer put mushrooms in anything according to The Hubble though. 🙁 But it could still be good without right??

    Reply

  7. What a beautiful dish, Julie. I can just imagine how tasty this must be. The ingredients, singly and together are wonderful. I hope you have a great day. Blessings…Mary

    Reply

  8. hey jules- me again–just wondering if you would be interested in doing a guest post next month?? I am doing "mexican Week" the first week of August, so I would say we'd be up for anything but Mexican!

    anne
    http://www.anniebakes.net

    Reply

  11. Your post made me laugh because I remember my mom reaching that point where she was over our summer break when I was a kid. Good luck surviving the last few weeks of summer! I am also ready for some fall weather, but know that it is a long time coming. Definitely hanging on to this recipe to try and keep up my no-oven trend as long as possible 🙂

    Reply

  14. That looks so good. We're big into chicken around here too and interesting recipes to get us out of our usual ruts are great!

    Reply

  15. I definitely understand what you mean about the kids, summertime and being eager for school to start. I feel like my two children could earn a degree in arguing.
    This recipe looks delicious! I have been craving asparagus in the worst way lately. Yum!

    Reply

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