Goodness, it has been a long time since I have posted anything. Yesterday my family and I enjoyed a lovely meal. With the hustle and bustles of the holidays and all the treats, we wanted something that was lighter and healthier than comfort food. My children love mushrooms, lemons, and asparagus, so I thought why not add some chicken and make it like a stir fry.
This meal took me 30 minutes from start to finish, this made my growing teen thrilled since he is starving all the time.
This serves 8 people, takes 5 minutes to prep and 25 minutes to cook. You can cook this in a cast-iron skillet or an electric skillet, I prefer an electric skillet.
Ingredients:
8 Tbsp Unsalted Butter
6 garlic cloves, minced
2 tsp cornstarch
1 cup chicken broth
2 Tbsp lemon juice
2 Tbsp lemon zest
15 oz sliced portabella mushrooms
2 lb asparagus roughly chopped
2 lbs cubed raw chicken
Chicken Seasoning:
2 tsp ground paprika
1 tsp salt
1/2 tsp ground black pepper
1/2 tsp dried parsley
Instructions:
Trim the fat off your chicken, cut into cubes, and set in a bowl, season the chicken with the chicken seasoning. Set aside
Snip the ends off your asparagus, roughly chop or snip into thirds.
In the skillet melt butter, add minced garlic. Cook for 1 minute. Add in the mushrooms, asparagus, and saute for 2-3 minutes. Add chicken, saute for 5 minutes, until all sides are slightly browned.
Add in the chicken broth, lemon juice, lemon zest, and cornstarch.
Bring the sauce to a simmer, cook until chicken is done. Season to taste
Serve over rice or angel hair pasta
Did you make this recipe?
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