Lately, we’ve been making a number of dishes that incorporate both protein and vegetables into the dish. These all-in-one type meals are usually prepared in a skillet. The different components are cooked separately and then combined just before serving. They are right up my alley as a meal. Eric likes to cook in cast iron skillets, so these types of dishes work for him as well. I also approve of using just one or two cooking vessels to make an entire meal, as I am the one on clean-up duty!
In this recipe, chicken, asparagus, and mushrooms come together in an herby sauce. The herb blend used here in herbes de Provence, a mix of herbs commonly found in the Provence region of southeastern France. The core elements are thyme, rosemary, savory, oregano, basil, and tarragon. Americans became familiar with the blend through Julia Child’s French cookbook in the early 1960s, where the blend was prominently featured.
These dried leaves of the different plants add aromatic and savory Mediterranean flavors to this dish, introducing piney, earthy, and subtle floral notes to the meal. The poultry and vegetables are imbued with a fragrant depth when herbes de Provence are part of the mix.
Chicken, Asparagus, & Mushroom Skillet
Chicken, Asparagus, & Mushroom Skillet (adapted from seasonandthyme.com) Total Time Required: 20 minutes, Prep Time: 5 minutes, Cook Time: 15 minutes, Makes: 4 servings
Ingredients:
- 1 pound boneless skinless chicken breasts
- 1 tablespoon neutral oil
- 2 tablespoons butter
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 5 ounces cremini mushrooms sliced
- 1 pound asparagus, ends removed and chopped into 1 to 2 inch pieces
- 4 garlic cloves minced
- 1 teaspoon herbes de Provence
- 1 tablespoon flour
- 1/2 cup chicken stock
Directions:
Pound the chicken to a uniform thickness then season liberally with salt and pepper.
Pound the chicken to an even thickness.
Place a skillet over medium high heat and add 1 tablespoon of the butter and the oil. Carefully add the chicken to the pan and brown on each side, about five minutes per side until the thickest part of the breast reaches an internal temperature of 165ºF. Remove the chicken from the pan and place it on a plate to the side.
Brown the chicken on both sides.
Add the remaining butter and the sliced mushrooms to the skillet. Sauté for two minutes.
Brown the mushrooms in butter.
Add the chopped asparagus, herbes de Provence, and minced garlic to the skillet. Sauté for an additional five minutes until the asparagus is tender, but still firm.
Add the asparagus, garlic, & herbs to the mushrooms.
Add the flour to the skillet and stir to coat the vegetables, cooking for one minute.
Add the flour to the vegetables.
Carefully stir in the chicken stock. As the roux thickens the stock, a sauce will form.
Stir in the chicken broth.
Add the chicken back to the pan, allowing it to warm for one to two minutes. Transfer the chicken, vegetables, and sauce to a serving platter.
Return the chicken to the skillet.
Serve with a squeeze of fresh lemon juice, if desired.
Serve the chicken and vegetables with a squeeze of lemon.
Herbes de Provence add French flair to chicken, asparagus, & mushrooms! ~Linda
Chicken, Asparagus, & Mushroom Skillet (adapted from seasonandthyme.com) Total Time Required: 20 minutes, Prep Time: 5 minutes, Cook Time: 15 minutes, Makes: 4 servings
Ingredients:
- 1 pound boneless skinless chicken breasts
- 1 tablespoon neutral oil
- 2 tablespoons butter
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 5 ounces cremini mushrooms sliced
- 1 pound asparagus, ends removed and chopped into 1 to 2 inch pieces
- 4 garlic cloves minced
- 1 teaspoon herbes de Provence
- 1 tablespoon flour
- 1/2 cup chicken stock
Directions:
Pound the chicken to a uniform thickness then season liberally with salt and pepper.
Place a skillet over medium high heat and add 1 tablespoon of the butter and the oil. Carefully add the chicken to the pan and brown on each side, about five minutes per side until the thickest part of the breast reaches an internal temperature of 165ºF.
Remove the chicken from the pan and place it on a plate to the side.
Add the remaining butter and the sliced mushrooms to the skillet. Sauté for two minutes.
Add the chopped asparagus, herbes de Provence, and minced garlic to the skillet. Sauté for an additional five minutes until the asparagus is tender, but still firm.
Add the flour to the skillet and stir to coat the vegetables, cooking for one minute.
Carefully stir in the chicken stock. As the roux thickens the stock, a sauce will form. Add the chicken back to the pan, allowing it to warm for one to two minutes. Transfer the chicken, vegetables, and sauce to a serving platter. Serve with a squeeze of fresh lemon juice, if desired.