This sauteed chicken and mushroom recipe has been on my list of my favorite recipes to post since I started this blog, I don’t know what took me so long to share it but I’m finally doing it! This such an easy recipe to make, has so many great flavors, and is so comforting on a cold day! And the Asparagus? I’m a sucker for well cooked asparagus, and this red pepper and garlic broiled asparagus is no exception!
I sauté a butterflied chicken breast in a pan of olive oil and butter, and with all the delicious browned bits left in the pan, add some white wine, and mushrooms and reduce it. It makes an amazing topping for the chicken. It goes really fast once served, which is a good thing when you have a busy night ahead like we are starting to this holiday season!
Speaking of on the go, this was probably the most hectic recipe I’ve done for the blog! Like a lot of families, I’m sure, my wife picked up a seasonal job to help us get through the holidays a little less stressful. I wanted to get dinner ready so she could at least have a nice meal to take with her to eat on her break, because as I get home she has to leave.
So the challenge started. I get home an hour before she needs to leave, my son is still sleeping so it was just for two tonight, so I needed everything cooked. Asparagus? 10 minutes. Sauteed Chicken and Mushrooms? 15 Minutes.
Taking pictures for the blog?? A lot longer than it needed to.. we had to start eating.. ????????????
But it’s just too hard not to eat this while it’s fresh out of the kitchen! The crunch and hint of heat from the red pepper asparagus and savoriness from the sauteed chicken and mushrooms is just a really nice combo. Add some mashed potatoes and you’ve got a really nice meal to serve the family.
Make sure when you broil the asparagus, not to overcook, it’s nice to leave some crunch left int he asparagus, so It’s better to cook under than over.