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Gluten Free Chicken and Asparagus
Prep time
Cook time
Total time
Gluten Free Chicken and Asparagus
Author: Jan Withington
Recipe type: Main
Serves: 4
Ingredients
- 2 chicken breasts, filleted
- ½ small yellow onion, finely chopped
- 2 cloves garlic, minced
- ½ to 1 cup Swanson Chicken Broth - gluten free
- 1 bunch asparagus, trimmed
- 8 oz white mushrooms, sliced
- 2 tablespoons organic butter
- olive oil
- salt and pepper
- fresh parsley, chopped
Instructions
- Boil the asparagus until just tender about 8 minutes drain and set aside.
- Season chicken with salt and pepper. Heat a large cast iron pan to medium heat. Add a splash of olive oil and cook the chicken until done. Transfer to a plate. Add more olive oil and 2 tablespoons butter to the pan. Saute onions, mushrooms and garlic until soft then add the broth. Stir and let it simmer for few minutes. Season with salt and pepper. Return the chicken and top with asparagus and parsley. Serve
Notes
You can also use Pacific Organic Chicken Broth - gluten free
