Pan Roasted Chicken With Vegetables

Total Time: 35 mins Preparation Time: 10 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 2 tablespoons olive oil
• 4 boneless skinless chicken breast halves
• 2 shallots, minced
• 3 garlic cloves, minced
• 1 cup chicken broth, sodium-reduced
• 3 sprigs thyme
• 8 ounces shiitake mushroom caps, rinsed and halved (or use button mushrooms, halved)
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 lb asparagus, trimmed
• 1/4 cup parmesan cheese, shredded

Recipe

• 1 preheat oven to 350- degrees f.
• 2 heat oil in large ovenproof frying pan over high heat until oil is hot but not smoking.
• 3 add chicken breasts, top side down and cook until golden brown (2-5 minutes); turn chicken.
• 4 add shallots and garlic to pan, stirring occasionally until shallots are soft (3-5 minutes).
• 5 add chicken broth, thyme, mushrooms, salt and peper and cook until mixture boils (1 minute).
• 6 lay asparagus over chicken; cover pan and put in oven. bake for 15 minutes or until chicken is cooked through and asparagus is tender. transfer chicken to a plate.
• 7 season vegetable mixture with salt and pepper.
• 8 divide vegetables among 4 plates and top with a piece of chicken. spoon sauce over all.
• 9 garnish with chopped thyme and parmesan.