Welcome to my kitchen…It’s time for another Chicken Recipe …
Chicken is a very versatile protein it has little fat(unless we add it)…a healthy alternative to red meat… it is indeed low in saturated fat, contains higher amounts of omega-6 fatty acids than other animal meats, and is high in protein and essential vitamins and minerals such as B6, B12, iron, zinc, and copper…
Today I am sharing Chicken with Asparagus and Mushrooms…
Today I’m using lemons instead of limes I was in the right place at the right time and managed to get some lovely lemons…
- 2 tbsp extra virgin olive oil
- 3-4 chicken breasts
- Salt & Pepper
- 50gm butter
- 4 shallots, diced
- 4 garlic cloves, finely chopped
- A couple sprigs of fresh thyme,
- 1 1/2 cups mushrooms, sliced or quartered if small
- juice of one lemon plus a few slices for garnish
- 1 cup dry white wine or chicken broth
- 1 can of coconut milk or cream
- A small bunch of asparagus
Start by heating olive oil in a frying pan on the stove over medium-high heat.
While the pan is heating, season your chicken breasts I leave the skin on as everyone likes crispy chicken skin but you can remove the skin if preferred.
Place the chicken breast in the pan and cook for 3-4 minutes so the skin starts to brown then turn the chicken and cook for an additional 3 mins…if you are leaving the skin on don’t turn it too quickly or it might stick like mine did in this image…
Place the cooked chicken on a plate and set it aside.
In the same pan over medium heat, melt the butter then add the shallots, garlic, thyme, and mushrooms. Saute for 2-3 minutes,.
Next, add the lemon juice & white wine or chicken broth and simmer for 5 mins then add the coconut or cream if you are using and chuck in the thyme then add the chicken back to the pan and top with lemon slices bring to a slow simmer and cover the pan and cook until the chicken breasts are just done approx 20 mins then add your asparagus and cook for a further 1-2 minutes depending on the thickness of your asparagus(it) is very thin here.
Taste and adjust the seasoning as required I normally add more black pepper as we love black pepper in our sauces.
This is one of our favourite chicken dishes if I have cream then I add cream but if you want to keep your dish non-dairy then coconut milk is fine…I use either.
This is a lovely one-pot dish which you can serve with additional vegetables as well as potatoes noodles or rice…