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Chicken and Asparagus

Course Main Course
Servings 6 people

Ingredients

  • 1½ lbs boneless, skinless chicken breasts, cut into ½-inch strips
  • ½ tsp salt
  • ¼ tsp pepper
  • 1 tsp, plus 1 tsp, plus 2 tsp, plus 2 tsp olive oil
  • ½ lb sliced mushrooms
  • 1 small white onion, halved and sliced
  • 2 cloves garlic, minced
  • 1 lb asparagus, trimmed and cut into 1-inch pieces
  • ½ cup chicken stock or sherry
  • 2 Tbsp cold butter, cut in small pieces

Instructions

  1. Season chicken with salt and pepper. Heat 1 teaspoon oil in large skillet over medium-high heat. Add half of the chicken. Cook, stirring, until no longer pink. Remove from skillet. Put in large bowl. Repeat with 1 teaspoon oil and remaining chicken. In same skillet, heat 2 teaspoons oil. Add mushrooms and onion. Cook, stirring, until tender, 2 to 3 minutes. Add garlic. Cook 1 minute. Remove from skillet. Add to chicken. Heat remaining 2 teaspoons oil in same skillet. Add asparagus. Cook until tender crisp, about 2 to 3 minutes. Add to chicken and mushrooms. Add broth to skillet, stirring to loosen brown bits from pan. Bring to a boil. Cook 1 to 2 minutes, or until liquid is reduced to 2 tablespoons. Return chicken and vegetables to skillet. Heat through. Remove from heat. Stir in butter, 1 tablespoon at a time. Serves 6.

Recipe Notes

Wine Recommendation—Tassel Ridge Iowa Candleglow® White

Iowa Candleglow White is a dry, fruity white with pineapple, pear, melon, and apricot notes on the nose and palate and a finish that hints of green apple. A blend of La Crescent, Brianna, and Edelweiss grown in our Mahaska County, Iowa, vineyards, Iowa Candleglow White pairs well with chicken, fish, or lightly seasoned pork. Or, just sip it by itself. Serve chilled.