Chicken With Cremini Mushrooms and Asparagus

Cooking Light

• Ready In: 30 mins
• Serves: 4

Ingredients

• 1  tablespoon olive oil, divided
• 4 (6 ounce)  boneless skinless chicken breast halves
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon black pepper
• 2  cups  quartered cremini mushrooms
• 2  teaspoons  minced garlic
• 1⁄4 teaspoon dried thyme
• 1  lb asparagus, trimmed and cut into 1-inch pieces
• 3⁄4 cup  low-sodium low-fat chicken broth
• 1  teaspoon cornstarch
• 3  tablespoons  balsamic vinegar
• 1  tablespoon  orange juice

Directions

1. Heat 2 teaspoon oil in a large nonstick skillet over med-high heat.
2. Place 1 chicken breast half in a large plastic zip-lock bag, pound to ¼ inch thickness.
3. Repeat with remaining chicken.
4. Sprinkle chicken evenly with salt and pepper; add chicken to skillet; cook 3 minutes on each side or until done; remove from pan and keep warm.
5. Heat 1 teaspoon oil in skillet over med-high heat.
6. Add in mushrooms, garlic, thyme, and asparagus; cook 3 minutes, stirring often.
7. Combine broth and cornstarch, stirring with a whisk.
8. Add broth mixture, vinegar, and juice to pan; bring to a boil.
9. Cook 1 minute or until slightly thick; serve over chicken.