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Sauteed Chicken with Asparagus and Mushrooms

Sauteed Chicken with Asparagus and Mushrooms

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

Everyday Food, September 2008 http://www.marthastewart.com/330239/sauteed-chicken-with-asparagus-and-mushr
3.23256
Rated
64.6512100(45)45
  • Prep Time 30 minutes
  • Total Time 30 minutes
  • Yield Serves 4

Ingredients

    • 1 tablespoon olive oil
    • 2 pounds boneless, skinless chicken thighs (about 6), cut into 2-inch pieces
    • Coarse salt and ground pepper
    • 1 pound button mushrooms, trimmed and thinly sliced
    • 2 pounds asparagus, tough ends removed, cut into 2-inch lengths
    • Cooked noodles or rice (optional)

Directions

  1. In a large skillet, heat oil over medium-high. Season chicken with salt and pepper. Cook in two batches, turning occasionally, until browned and opaque throughout, 6 to 8 minutes; transfer to a plate.
  2. To skillet, add mushrooms, asparagus, and 1 cup water; season with salt and pepper. Cook, tossing once and scraping up browned bits, until vegetables are crisp-tender, 4 to 6 minutes. Add chicken; cook, tossing, until warmed through, about 2 minutes. Serve on top of noodles or rice, if desired.

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