Chicken Veggie Skillet

Name: Chicken Veggie Skillet
Ingredients: 1-1/2 pounds boneless skinless chicken breasts, cut into 1/2-inch strips; 1/2 teaspoon salt; 1/4 teaspoon pepper; 6 teaspoons olive oil, divided; 1/2 pound sliced fresh mushrooms; 1 small onion, halved and sliced; 2 garlic cloves, minced; 1 pound fresh asparagus, trimmed and cut into 1-inch pieces; 1/2 cup sherry or chicken stock; 2 tablespoons cold butter, cubed

10 ingredients

4 steps

Ingredients

1-1/2 pounds boneless skinless chicken breasts, cut into 1/2-inch strips
1/2 teaspoon salt
1/4 teaspoon pepper
6 teaspoons olive oil, divided
1/2 pound sliced fresh mushrooms
1 small onion, halved and sliced
2 garlic cloves, minced
1 pound fresh asparagus, trimmed and cut into 1-inch pieces
1/2 cup sherry or chicken stock
2 tablespoons cold butter, cubed

Directions

1

Sprinkle chicken with salt and pepper. In a large skillet, heat 1 teaspoon oil over medium-high heat. Add half the chicken; cook and stir 3-4 minutes or until no longer pink. Remove from pan. Repeat with 1 teaspoon oil and remaining chicken.
2

In same pan, heat 2 teaspoons oil. Add mushrooms and onion; cook and stir 2-3 minutes or until tender. Add garlic; cook 1 minute longer. Add to chicken.
3

Heat remaining oil in pan. Add asparagus; cook 2-3 minutes or until crisp-tender. Add to chicken and mushrooms.
4

Add sherry to skillet, stirring to loosen browned bits from pan. Bring to a boil; cook 1-2 minutes or until liquid is reduced to 2 tablespoons. Return chicken and vegetables to pan; heat through. Remove from heat; stir in butter, 1 tablespoon at a time.