Enter: Mushroom-Herb Chicken with Skillet Potatoes and Asparagus. It's healthy, delicious, and of course - you know if I'm making it - easy!
This is one of our favorite meals to eat on a Friday night IN. Netflix movie, glass of vino, and this amazing food = perfect way to celebrate the beginning of the weekend with the hubby. The chicken recipe is from the Cooking Light website.
Grocery List:
- Boneless, skinless chicken breasts (I use 4 usually)
- Sherry cooking wine
- Sliced white button mushrooms
- Shallots, 2 or 3, sliced
- Marjoram
- PAM cooking spray (I use the olive oil version)
- Idaho potatoes, 2
- Olive oil
- H20, about 1/2 cup
- Rosemary
- Asparagus stalks, 1 bunch
- Salt & pepper
Here are all the choppies.... (Only 3, love it!)
Start the chicken by getting out your aggression pounding the breasts to a 3/4 inch thickness.
Look how fat those puppies get, ha!
Sprinkle them with salt and pepper and place them in a skillet covered with PAM.
Cook them for about 5-6 minutes on each side....
Till browned.
Remove them from the skillet, and keep warm. I usually put them on 1 of our plates with an overturned one on top.
This is usually when I start the asparagus. Break off the ends, and place the stalks on a foil-lined baking sheet. I was out of foil this night... grrrr.
Spray them liberally with the PAM, and add salt and pepper.
Place them in the oven at 400 degrees. I usually cook them around 25 minutes, but you will want to take them out sooner if you like your asparagus stiffer. We like it tender in this house, baby.
Next step: the skillet potatoes. (SUCH an easy and healthy-ish way to eat your spuds.) Place the sliced potatoes into a skillet over medium-high heat. I just use the same skillet from the chicken. Mix about 1/4 cup of olive oil with 1/3 cup of water and pour in the skillet. Add salt, pepper, and rosemary, or any other seasonings you dig.
Turn the potatoes every 2 minutes or so, making sure they all get ample time on the bottom. You will know they are done when the liquid is gone and the potatoes break easily when pushed.
Transfer the potatoes to another plate and keep warm.
Add the shallots and mushrooms to the skillet, and coat them with PAM. Saute them for about 2 minutes.
Pour in 2/3 cup cooking sherry...
Plus a tablespoon of dried marjoram. Stir.
Add the chicken back in the skillet and cook for 5 minutes.
Take the asparagus out, and plate it all up!
Hungry Hubby's plate:
Healthy Honey's plate:
So amazing! I usually spend about 40 minutes on it total - including prep. What is your favorite Friday night meal!?
