Sunday, May 1, 2011

Sauteed Chicken with Asparagus and Mushrooms

Today's recipe was a tad bit on the boring side, but still good.  I served it over red quinoa - I'm hooked on that grain!


1 T. olive oil
2 lbs. boneless, skinless chicken thighs (about 6), cut into 2" pieces
1 lb. button mushrooms, trimmed and thinly sliced
2 lbs. asparagus, tough ends removed, cut into 2" lengths
1 c. water
coarse sea salt and pepper
cooked noodles or rice (optional)

In a large skillet, heat oil over medium-high heat.  Season chicken with salt and pepper. Cook in two batches, turning occasionally, until browned and opaque throughout, 6-8 minutes; transfer to a plate.

To skillet, add mushrooms, asparagus, and water; season with salt and pepper.  Cook, tossing once and scraping up browned bits, until vegetables are crisp-tender, 4-6 minutes.  Add chicken; cook, tossing, until warmed through, about 2 minutes.  Serve on top of noodles or rice, if desired.

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