Here
is a different way to fix chicken in a one skillet meal. By adding
asparagus, mushrooms and a few grapes a wonderful combination grows.
Chicken
thighs, mushrooms, and asparagus works wonders on this easy to throw
together meal. Serve with a rice or a green vegetable if you prefer.
- 4 boneless chicken thighs
- ½ lb asparagus trimmed and cut in thirds
- ½ cup dry white wine
- ½ cup low sodium chicken broth
- ¼ cup non fat half & half
- 2
tablespoons fresh chopped parsley
to
garnish
Do
your cutting.
Mince the garlic, rinse the mushrooms trim and rinse
the asparagus.
Heat
1 tablespoon of olive oil over medium high heat. Add chicken and cook
4-5
minutes on
each side. Remove
and
place on plate.
Melt
butter and add mushrooms. Cook until they start to turn golden brown
about 2-3
minutes;
stirring several times.
Add the asparagus. Cook for an additional
5 minutes;
stirring several times. Remove
vegetables to plate.
Heat
1 tablespoon olive oil in skillet over medium low heat. Add garlic
and cook for about 1 minute while stirring continuously.
Sprinkle
flour over garlic and oil whisking continuously; cook for
90 seconds.
Slowly
add wine and whisk in. Cook down for 1
minute. Whisk
in chicken broth and cream. Salt and pepper to taste. Stir in the
grapes.
Add
chicken and vegetables back to skillet
and simmer for 4-5
minutes.
Sprinkle with remaining parsley.
You
could add a teaspoon of wholegrain mustard to the sauce and gave it
an extra dimension.
Serve
with pride.
For
our music: https://www.youtube.com/watch?v=fTb9-eDmvKQ
Serving
my Master Indy
socialslave
To
satisfy and restore.
To
nourish, support and maintain.
To
gratify, spoil, comfort and please,
to
nurture, assist, and sustain
…..I
cook!
Please
buy slave's cookbook:
The
Little Black Book of Indiscreet Recipes by Dan White
No comments:
Post a Comment