Pan Fried Chicken with Creamy Mushroom Asparagus Sauce
Author: Alexa Schirm
Serves: 4-6
- 4 chicken breast halves
- 3 cups chicken stock (broth), divided
- ½ cup cream
- 1 Tbsp arrowroot powder (may need to add more if it is not thickening)
- 1 (8 oz) package sliced button mushrooms
- 1 (8 oz) package sliced portobello mushrooms
- Half a bundle of asparagus, chopped
- ½ medium sweet onion, diced
- 2 Tbsp coconut oil
- 2-3 Tbsp butter
- Salt and pepper, to taste
- In a skillet, heat coconut oil over medium heat.
- Season chicken breast with salt and pepper.
- When oil is heated, add chicken breast and pan fry for 3-4 minutes on each side.
- Remove and place in sauce pan and cover with broth.
- Place a lid on and let simmer for an additional 10 minutes or until cooked through.
- Meanwhile in skillet with drippings, add additional 3-4 Tbsp butter, onion and mushrooms. Cook until tender and then add asparagus and 1 cup stock.
- Place a lid on skillet and let simmer for 5-10 minutes or until asparagus is tender.
- Meanwhile in a small bowl mix together cream and arrowroot powder.
- Slowly add to skillet with mushrooms and asparagus and stir until thickened.
- Season with salt and pepper and add back in chicken breasts.
- Serve!
Recipe by Simple Roots at https://simplerootswellness.com/healthy-pan-fried-chicken-creamy-mushroom-asparagus-sauce/
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