I hate cleaning up after cooking. HATE IT. That is why, when I find a recipe that only gets one skillet dirty, I become a huge fan. The original recipe (which I found in the amah-zing Better Homes and Gardens Chicken Dinners magazine) calls for yellow squash, and does not include any onion and garlic, which I believe are a must for 90% of the dishes in my house. I also bought these great shiitake mushrooms at the grocery store and they complemented the other veggies nicely.
Ingredients
- 1/4 onion, sliced and quartered
- 1 garlic clove, minced
- 1/2 pound asparagus spears, trimmed
- 4 slices bacon
- 2 boneless chicken breasts, halved
- 1 zucchini squash, cut into 1/2-inch pieces
- 4 ounces shiitake mushrooms, coarsely chopped
- 1 cup reduced sodium chicken broth
- 1/4 cup white wine
- 2 tbsp. all purpose flour
- salt and pepper to taste
Preparation
Boil asparagus in a large saucepan for 2 minutes. Drain and rinse with cold water. Set aside. In a large skillet, fry bacon over medium heat until crispy. Remove bacon and drain on paper towels. Season chicken with salt and pepper. Cook chicken in the bacon drippings over medium heat until browned, about 6 – 7 minutes per side. Remove chicken and drain on paper towels. Add onion to skillet and saute over medium heat until translucent, about 7 minutes. Add garlic and saute for another minute. Add wine and deglaze the skillet. Add the mushrooms and the zucchini to the skillet, and cook for about 5 minutes. Whisk flour and chicken broth; add to skillet. Cook vegetables and broth until the mixture thickens. Add asparagus and chicken to skillet, reduce heat to medium-low, cover, and cook until chicken is cooked thoroughly, about 6 more minutes. Plate the chicken and vegetables, and crumble bacon on top.
