Description
This is a delicious dish featuring sautéed chicken along with asparagus and mushrooms, enhanced with lemon and spices.
Ingredients
Scale
- 2 bundles asparagus
- ¾ cup sliced mushrooms
- 2 Tablespoons olive oil (divided)
- 3 boneless, skinless chicken breasts
- ½ cup chicken broth
- 2 Tablespoons lemon juice
- 1 teaspoon lemon pepper seasoning
- dash of pepper (we used fresh cracked)
Instructions
- Heat stove to medium-high heat.
- Cut asparagus into 2″ pieces and place in a pan or skillet.
- Chop mushrooms and place in skillet with asparagus.
- Sauté in 1 Tablespoon of olive oil until asparagus goes soft.
- Set aside, and keep warm.
- Cut boneless, skinless chicken breasts.
- In a deep skillet combine diced chicken chunks, chicken broth, 1 Tablespoon olive oil, lemon juice, and lemon pepper.
- Cook until the chicken is cooked all the way through and there is no pink, and the juices are almost all absorbed.
- Add the vegetables into the pan with the chicken.
- Cook until the chicken is a golden brown, and everything is heated through.
- Add a dash of pepper and enjoy!
Notes
- This dish is best served immediately while warm.
- Feel free to adjust seasoning to taste.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 plate
- Calories: 350
- Sugar: 2g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 100mg