Pan Fried Chicken with Creamy Mushroom Asparagus Sauce
Prep time
Cook time
Total time
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
  1. In a skillet, heat coconut oil over medium heat.
  2. Season chicken breast with salt and pepper.
  3. When oil is heated, add chicken breast and pan fry for 3-4 minutes on each side.
  4. Remove and place in sauce pan and cover with broth.
  5. Place a lid on and let simmer for an additional 10 minutes or until cooked through.
  6. 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.
  7. Place a lid on skillet and let simmer for 5-10 minutes or until asparagus is tender.
  8. Meanwhile in a small bowl mix together cream and arrowroot powder.
  9. Slowly add to skillet with mushrooms and asparagus and stir until thickened.
  10. Season with salt and pepper and add back in chicken breasts.
  11. Serve!
Recipe by Simple Roots at