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1. **Prep the ingredients:** Begin by thinly slicing the chicken breasts, slicing the mushrooms, and trimming the asparagus into bite-sized pieces. Mince the garlic and chop the fresh parsley for garnish.
3. **Cook the mushrooms and asparagus:** In the same skillet, add a bit more olive oil if needed. Add the sliced mushrooms and asparagus pieces to the skillet. Sauté until the mushrooms are tender and the asparagus is crisp-tender, about 5-6 minutes.
4. **Add the garlic:** Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant, being careful not to burn the garlic.
6. **Add the heavy cream:** Once the broth has reduced, pour in the heavy cream, stirring gently to combine all the ingredients. Allow the sauce to simmer for another 2-3 minutes until it thickens slightly.
7. **Return the chicken:** Return the cooked chicken to the skillet, nestling it into the creamy mushroom and asparagus mixture. Let the chicken heat through in the sauce for a couple of minutes.
Tips and Variations
– Feel free to customize the recipe by adding other vegetables such as bell peppers, spinach, or peas.
– For added depth of flavor, sprinkle some grated Parmesan cheese over the dish just before serving.
– Serve the creamy skillet over cooked pasta, rice, or quinoa for a heartier meal.
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