Ingredients
2 Tbs olive oil
4 boneless chicken breasts
1 cup chicken stock
3 thyme sprigs
8 oz of mushrooms (shitake, button or baby bella)
1 lb asparagus
salt
pepper
4 Tbs parmesean cheese (optional)
Directions:
1. Preheat oven to 375.
2. Heat olive oil in ovenproof fry pan over medium heat. Add chicken breasts. Cook until golden, about 2-3 minutes each side.
3. Add chicken stock, thyme, mushrooms and salt and pepper to taste. Cook until mixture begins to boil.
4. Lay asparagus over chicken. Cover pan and place in oven. Bake about 15 mintues, or until chicken is cooked through.
5. Divide chicken, mushrooms, and asparagus among 4 plates. Spoon sauce over and sprinkle with parmesean cheese if desired.
