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Chicken and Pan Sauce
with asparagus and mushroom saute

Active: 35 min Total: 35 min

A version of this quick, satisfying chicken was first included in a meal plan in 2016. The sauce is light and quick and the vegetable saute is a fresh tribute to spring.

Tags

Ingredients

Servings:
4
Metric
Chicken and Pan Sauce:
  • Prosciutto - 2 oz, chopped
  • Chicken breasts, boneless and skinless - 1 lb, halved
  • Oil, cooking - 1 Tbsp + 1 Tbsp
  • Italian seasoning - 1 tsp
  • White wine - 1/4 cup (sub stock)
  • Stock, any type - 1 1/4 cup
  • Arrowroot powder - 2 tsp
  • Water - 2 Tbsp
  • Mustard, Dijon - 1 Tbsp
Asparagus and Mushroom Saute:
  • Shallots - 2 cloves, diced
  • Asparagus - 10 oz, trimmed and chopped into 1” / 2.5cm pieces
  • Mushrooms, any button - 8 oz, chopped (look for pre-chopped)
  • Butter - 2 Tbsp
  • Lemon juice - 2 tsp

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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Prep

  1. Prosciutto / Shallots - Prep as directed. Store separately. (Can be done up to 5 days ahead)
  2. Asparagus / Mushrooms - Prep as directed and combine. (Can be done up to 3 days ahead)
  3. Chicken - Season with salt and pepper and tenderize with a fork. (Can be done 1 day ahead)

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Make

  1. Heat a large saute pan over medium-high heat. Add butter and then mushrooms, asparagus, and shallots to melted butter. Saute until asparagus is tender, 5 to 6 minutes. Season with some salt. Squeeze lemon juice over top.
  2. Set vegetables aside, covered to keep warm. Return pan to heat and reduce heat to medium.
  3. To heated pan, add first part of cooking oil and prosciutto. Saute until prosciutto is starting to crisp up, 2 to 3 minutes. Add prosciutto to vegetables (pour off any oil first) and return pan to heat.
  4. Add second part of cooking oil and then chicken to heated oil. Sear on both sides for 3 minutes.
  5. Lower heat to medium, and add Italian seasoning, white wine, and stock, scraping up any brown bits that may have formed in the pan. Cover and cook for another 4 to 6 minutes, until chicken has reached an internal temperature of 165F / 74C degrees.
  6. Whisk together arrowroot powder, water, and mustard.
  7. Remove cooked chicken from pan and set aside. To remaining liquids in pan, add arrowroot powder mixture. Bring to a simmer and let sauce cook until thick. Turn off heat and season to taste with some salt and pepper.
  8. Serve chicken with pan sauce over top and vegetable saute on the side. Enjoy!

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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Reviews

Ratings

Original (134)
Gluten-free (10)
Paleo (23)
Vegetarian (18)

57 reviews

This meal is perfect for those nights where you don’t know what to make. I had some frozen tortellini, squash (instead of mushrooms), bacon (instead of prociutto), and broccoli (instead of peas). It worked out great. Just such an easy dish.

By: Bethany
Posted: Jul 26, 2020
Diet: Original
0 Helpful

Everyone loved this. Served with side salad and garlic bread.

By: Nicki
Posted: Feb 02, 2019
Diet: Vegetarian
0 Helpful

I didn't really follow the recipe, but I used the sauce as a jumping off point for ingredients I had on hand & needed to use up. Very tasty and it's going on the keeper list. I used diced Canadian Bacon and shells but otherwise, followed pretty closely. (and milk instead of cream)

By: Ruth
Posted: Jan 24, 2019
Diet: Original
0 Helpful

Delicious. The whole family really liked this one; definitely make extra for leftovers!

By: Kari
Posted: Jan 02, 2019
Diet: Original
0 Helpful

Classic and comfy!

By: Jenna
Posted: Jul 01, 2018
Diet: Paleo
0 Helpful

My husband, 4-year-old son, and I all loved this dish!

By: Michelle
Posted: May 10, 2018
Diet: Vegetarian
0 Helpful