Simple and Delicious Chicken With Potatoes and Asparagus

"Rachael Ray"
 
Download
photo by Elizabeth S. photo by Elizabeth S.
photo by Elizabeth S.
photo by Elizabeth S. photo by Elizabeth S.
photo by Elizabeth S. photo by Elizabeth S.
Ready In:
49mins
Ingredients:
13
Serves:
4
Advertisement

ingredients

Advertisement

directions

  • Preheat a large nonstick skillet over med-high heat with 2 tablespoons olive oil.
  • Season the chicken with half the thyme and salt and pepper; then add to the hot skillet.
  • Cook the chicken 5-6 minutes on each side until cooked through.
  • Remove the chicken to a plate and cover it with foil to keep it warm.
  • Return the skillet to the burner over medium-high heat; add the remaining tablespoon of olive oil and the 2 tablespoons butter.
  • Add in the sliced potatoes, the remaining half of the thyme, salt, and pepper; cook about 5 minutes or until lightly browned.
  • Add in the sliced onions and continue to cook for 3 minutes, stirring occasionally.
  • Add in the wine, mustard, and chicken stock; bring up to a bubble; add in the asparagus and continue to cook 4-5 minutes, until the asparagus and potatoes are both tender.
  • Add in the parsley and stir to combine.
  • Serve the chicken breasts whole or sliced, on top of the potatoes and asparagus.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. Delish! I added dry parsley since I didn't have fresh one, but still came out really good. I recommend cooking the potatoes longer if you cut the potatoes a bit thicker like I did.
     
Advertisement

RECIPE SUBMITTED BY

Advertisement
Advertisement
Advertisement

Find More Recipes