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Week of 4/9/18

Chicken and Pan Sauce
with asparagus and mushroom saute

Active: 35 min Total: 35 min
Original GF Paleo Vegetarian
Chicken and Pan Sauce
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
Low Calorie
Proteins
Chicken, non-ground, Deli meat
Cuisines
European - Mediterranean
Save recipe
187

Ingredients

Metric
Servings:
4
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

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!

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