Name: Chicken Veggie Skillet
Prep time: 15 min
Cook time: 15 min
Yield: 6
Ingredients: 1-1/2 pounds boneless skinless chicken breasts, cut into 1/2-inch strips -; 1/2 teaspoon salt -; 1/4 teaspoon pepper -; 6 teaspoons olive oil, divided -; 1/2 pound sliced fresh mushrooms -; 1 small onion, halved and sliced -; 2 garlic cloves, minced -; 1 pound fresh asparagus, trimmed and cut into 1-inch pieces -; 1/2 cup sherry or chicken stock -; 2 tablespoons cold butter, cubed -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Chicken Veggie Skillet

1. 1-1/2 pounds boneless skinless chicken breasts, cut into 1/2-inch strips -

2. 1/2 teaspoon salt -

3. 1/4 teaspoon pepper -

4. 6 teaspoons olive oil, divided -

5. 1/2 pound sliced fresh mushrooms -

6. 1 small onion, halved and sliced -

7. 2 garlic cloves, minced -

8. 1 pound fresh asparagus, trimmed and cut into 1-inch pieces -

9. 1/2 cup sherry or chicken stock -

10. 2 tablespoons cold butter, cubed -

How to cook deliciously - Chicken Veggie Skillet

1. Stage

Sprinkle chicken with salt and pepper. In a large skillet, heat 1 teaspoon oil over medium-high heat. Add half the chicken; cook and stir 3-4 minutes or until no longer pink. Remove from pan. Repeat with 1 teaspoon oil and remaining chicken.

2. Stage

In same pan, heat 2 teaspoons oil. Add mushrooms and onion; cook and stir 2-3 minutes or until tender. Add garlic; cook 1 minute longer. Add to chicken.

3. Stage

Heat remaining oil in pan. Add asparagus; cook 2-3 minutes or until crisp-tender. Add to chicken and mushrooms.

4. Stage

Add sherry to skillet, stirring to loosen browned bits from pan. Bring to a boil; cook 1-2 minutes or until liquid is reduced to 2 tablespoons. Return chicken and vegetables to pan; heat through. Remove from heat; stir in butter, 1 tablespoon at a time.