Skillet Dijon Chicken & Mushrooms with Asparagus

Tender chicken cutlets and mushrooms in a creamy Dijon pan sauce, served over bright, blanched asparagus. A quick 40-minute skillet dinner for two.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Fill a sauté pan about three-quarters of the way full with water, cover, and bring to a boil.

Step 2

Wash the asparagus and snap (or cut) off and discard the woody ends.

Step 3

Once the water in the pan is boiling, add the asparagus and cover. Cook until bright green and tender, 3–4 minutes. Drain and thoroughly rinse under cold water to stop the cooking process. Set aside.

Step 4

Heat a skillet over medium heat.

Step 5

Slice the chicken in half horizontally to form thin fillets. Season both sides with 1/4 tsp salt and 1/4 tsp black pepper.

Step 6

Add 1 tbsp butter to the skillet and swirl to coat bottom. Add the chicken and cook until golden brown and cooked through, 3–4 minutes per side. Transfer to a plate.

Step 7

Wash and slice the mushrooms. Peel and finely dice the shallot.

Step 8

Once the chicken has been removed, add 1 tbsp butter to the skillet. Add the mushrooms and shallot. Cook, stirring occasionally, until the mushrooms are tender and any liquid has evaporated, 5–6 minutes.

Step 9

Peel and mince the garlic.

Step 10

Add the garlic and thyme and cook until fragrant, 15–30 seconds.

Step 11

Add the broth and scrape up any browned bits from the bottom of the skillet. Stir in the cream and Dijon and season with remaining 1/4 tsp salt and 1/4 tsp black pepper.

Step 12

Return the chicken to the skillet and bring to a boil. Simmer until the sauce is thickened, 4–5 minutes.

Step 13

Arrange asparagus on a plate and top with the chicken and mushrooms. Enjoy!