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Chicken, asparagus, and mushrooms are sauteed in a garlic and olive oil base. You can add more mushrooms if desired. Serve with rice or pasta, and Then cooking the chicken with the vegetables resulted in very dry chicken.
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Composition - Marmalade chicken with mushrooms and asparagus:
- Give 1 - breast of chicken
- Require 2 spoons Plum Marmalade
- Get 1 sprig - fresh rosemary
- Make ready 150 g for white asparagus
- Provide 150 g for oyster mushrooms
- Prepare 1 tbsp Balsamic vinegar
- Require to taste of Salt
In this case it's Chicken - and tonight I decided to use asparagus and mushroom as the main accompaniments! I really enjoy cooking this type of dish on a Saturday evening - as it is very convenient - and allows the person. Serve on top of noodles or rice, if desired. Cut chicken into one inch cubes.
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
Brown chicken on a preheated oiled pan. Remove the chicken from the pan. Dice mushrooms, onion and asparagus into larger chunks. Brown mushrooms together with onion, season it with salt and pepper. Stir asparagus into the mix, let it cook for two minutes.
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