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Boneless Chicken Breast with Portobello Mushrooms, Olives, Asparagus and a White Wine Sauce

Boneless Chicken BreastI think I could eat this every night…well at least once a week. My recipe for this dish is loaded with amazing flavors and the whole dish happens in one skillet. Here is where I love using my cast iron 15″ skillet.

 

You’ll need:

  • 4 boneless chicken breasts dried with a paper towel.
  • 1/2 cup Italian green olives pitted
  • 4-tbs olive oil
  • 1 lb asparagus cut into small pieces, bottoms trimmed off
  • 1 portobello mushroom cut in half then cut into 1/2″ slices
  • 1/2 cup dry white wine like a Pinot Grigio
  • 1/2 cup sliced onion
  • 5 garlic cloves sliced thin
  • 1 cup chicken stock
  • 2 tbs butter
  • Salt n pepper

 

Directions:

  1. Dry chicken thoroughly then season with salt n pepper.
  2. Add 2-tbs oil to a large hot skillet and brown the chicken on each side this will take 5 minutes per side.
  3. Remove the chicken to a plate, cover with foil.
  4. Now add the balance 2-tbs oil, garlic, onion, mushrooms and a pinch of salt n pepper to the skillet.
  5. Turn the heat to high and sauté this for 5 minutes.
  6. Now add the wine and deglaze the pan scraping up all the browned bits on the bottom of the skillet.
  7. Allow this to reduce by half then add the stock, chicken, asparagus and the olives, lower the heat, cover and simmer for 5 minutes.
  8. Remove the lid and cook uncovered 2 minutes, turn the chicken and cook another 2 minutes.
  9. Remove the chicken to a serving plate leaving everything else in the skillet, add the butter, turn up the heat and whisk everything together.
  10. Taste for salt n pepper.
  11. Pour the sauce and all the vegetables over the chicken and serve.

 

Daniel Mancini

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