Ingredients:
1 pound chicken breasts, thinly sliced
2 tablespoons olive oil
1 cup mushrooms, sliced
1 bunch asparagus, trimmed and cut into 2-inch pieces
3 cloves garlic, minced
1 lemon, sliced
1/4 cup chicken broth
1/4 cup heavy cream
1 tablespoon fresh lemon juice
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
Instructions:
Heat olive oil in a large skillet over medium-high heat.
Season chicken breasts with salt and pepper.
Add chicken to the skillet and cook until golden brown and cooked through, about 5-7 minutes per side.
Remove chicken from the skillet and set aside.
In the same skillet, add mushrooms and asparagus. Cook until tender, about 4-5 minutes.
Add garlic and lemon slices, and cook for another minute.
Pour in chicken broth, heavy cream, and lemon juice. Stir to combine.
Return the chicken to the skillet and let it simmer in the sauce for a few minutes.
Garnish with fresh parsley before serving.
Prep Time: 15 mins | Total Time: 35 mins | Servings: 4
