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Sauteed Chicken with Asparagus and Mushrooms

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Sauteing yields deliciously caramelized chicken; work in two batches so the skillet isn't crowded.

Source: Everyday Food, September 2008
Total Time Prep Servings

Ingredients

Directions

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Reviews

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272
How would you rate this recipe?
272
  • lcrosina
    25 MAR, 2013
    Agreed, the recipe is bland but it's a great base. I added shallots, a splash of soy sauce, then topped it off with crushed, roasted almonds.
    Reply
  • lcrosina
    25 MAR, 2013
    Agreed, the recipe is bland but it's a great base. I added shallots, a splash of soy sauce, then topped it off with crushed, roasted almonds.
    Reply
  • fdiaz
    25 APR, 2010
    I coated the chicken with salt-free all spice and also used chicken broth instead of water. I then added a can of cream of mushroom soup when I added the chicken back in the pan and served over white rice. I subscribe to the kosher salt school of cooking (literally changed my life) and used it with ground pepper. Next time I would like to try the garlic and shallots suggestion but I think this is a great base recipe.
    Reply
  • prank52
    22 APR, 2009
    I agree with the other posters that the dish was a bit bland. However, these are great ingredients, and I like the idea of adding garlic, shallots and thyme. I also cooked in chicken broth rather than just water for a little extra flavor.
    Reply
  • ss123
    7 FEB, 2009
    I thought that the dish would not have enough flavor as well and added garlic and shallots when I cooked the chicken. I added a little bit of thyme at the end. I served the dish with grated cheese and overall it was very tasty but it definitely benefited from the additions.
    Reply
  • MS10959070
    22 SEP, 2008
    not enough flavor, figured that going in when i looked over the recipe but next time i know to add something of my own for sure. not sure what yet but still a good quick easy dish!
    Reply

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