Daniels Boneless Chicken Breast

Daniels Boneless Chicken Breast with portobello mushrooms, asparagus and a white wine sauce… oh yeah, I added green olives and some butter!

You’ll need:

• 4 boneless chicken breasts patted dry w a paper towel
• 1/2 cup Italian green olives pitted (optional)
• 2 tbs olive oil
  
• 1 lb asparagus cut into small pieces
  
• 1 portobello mushroom cut in half then cut into 1/2″ slices
  
• 1 cup dry white wine like a Pinot Grigio
  
• 1/2 cup sliced onion
  
• 4-5 garlic cloves sliced this
  
• 1/2 cup chicken stock
  
• 2 tbs butter
  
• Salt n pepper

Directions:

1. Dry chicken thoroughly then add some salt n pepper
2. Get a large skillet hot and add the oil
3. Brown the chicken on each side this will take 3-5 minutes per side
4. Add the stock, onion, garlic, olives lower the heat to a low simmer and cover for 3 minutes
5. Turn the chicken and allow to cook 3 more minutes covered
6. Remove the lid and add the mushrooms, asparagus and the white wine
7. Turn the heat up to medium high and cook uncovered 2 minutes
8. Turn the chicken and cook another 2 minutes
9. Remove the chicken to a serving plate leaving everything else in the skillet and add the butter and whisk everything together
10. Taste for salt n pepper
11. Pour the sauce and all the vegetables on to the chicken and serve

Daniel Mancini

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