INGREDIENTS:
- 2 large chicken breasts sliced in half lengthwise creating 4 thinner breasts
- 8 ounces sliced mushrooms
- 1/2 lb asparagus trimmed and cut in thirds
- 1/3 cup sun dried tomatoes julienne
- 3 cloves garlic minced
- 2 tablespoons of butter
- 2 tablespoons olive oil
- 1 1/2 tablespoons flour
- 1/2 cup dry white wine
- 1/2 cup low sodium chicken broth
- 1/4 cup heavy cream
- Salt & pepper to taste
- 2 tablespoons fresh chopped parsley
INSTRUCTIONS:
Let’s get started the recipe:
Heat 1 tablespoon of olive oil over medium high heat. Add chicken and cook 4-5 minutes on each side. Remove and place on plate.
Melt butter and add mushrooms. Cook until they start to turn golden brown about 2-3 minutes; stirring several times Add asparagus and sun dried tomatoes. Cook for an additional 5 minutes; stirring several times. Remove vegetables to plate.
Heat 1 tablespoon olive oil in skillet over medium low heat. Add garlic and cook for about 1 minute while stirring continuously.
Sprinkle flour over garlic and oil whisking continuously; cook for 90 seconds.
Slowly add wine and whisk in.
Cook down for 1 minute. Whisk in chicken broth and cream.
Salt and pepper to taste.
Sprinkle with 1 tablespoon parsley. Add chicken and vegetables back to skillet and simmer for 2-3 minutes.
Sprinkle with remaining parsley.
The recipe is ready to be enjoyed.
