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Add the chicken stock, lower the heat down to a simmer and cook for ten minutes. The sauce will reduce and thicken on its own, just be patient with it. Stir in the roasted asparagus once the sauce forms.
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Ingredients requirements of Marmalade chicken with mushrooms and asparagus:
- Give 1 of breast of chicken
- Require 2 spoons for Plum Marmalade
- Provide 1 sprig fresh rosemary
- You need 150 g white asparagus
- Provide 150 g oyster mushrooms
- Require 1 tbsp of Balsamic vinegar
- Prepare to taste - Salt
While chicken cooks, slice the mushrooms, dice the celery, slice the onions into thin strips, and mince the garlic. Once butter melts, dredge chicken in flour mixture, shaking off excess. Transfer chicken to a baking sheet, and place in preheated oven. Asparagus + mushroom + lightly breaded buttery garlic chicken with tender penne noodles.
Marmalade chicken with mushrooms and asparagus start cooking:
- Cut the chicken breast into cubes and toss it in a pan until it is well cooked, then add the plum marmalade and mix, take if off and add the fresh leaves of rosemary
- Wash the mushrooms and put them into a grill pan and cook each side for 3-4 min, when ready add the balsamic vinegar and the salt.
- Boil the asparagus for a few minutes and when they're soft enough (test with a spoon) take them off the fire and add salt
That's where it's at you guys. That's why I know you're gonna be a fan of this here pasta. Season asparagus with salt and add to pan. Remove from heat; stir in butter. Drain pasta; add pasta to vegetables in skillet.
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