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2 Tbsp. olive oil
4 boned skinned chicken breast halves
2 large shallots , minced
3 garlic cloves, minced
1 cup reduced-soduim chicken stock
3 sprigs thyme, plus chopped thyme for garnish
8 oz. shitake mushroom caps, rinsed and halved, or halved button mushrooms
About 1/2 tsp salt
About 1/4 freshly ground black pepper
1 lb. slender asparagus, trimmed
1/4 cup freshly and finley shredded parmesan
1. Preheat oven to 375 degree. Heat olive oil in a large, heavy ovenproof frying pan (non nonstick) over high heat until oil is hot but not smoking. Add chicken breasts, top side down, and cook until golden, 2-3 minutes. Turn chicken over.
2. Add shallots and garlic to pan with chicken, stirring occasionally so garlic doesn't burn, until shallots are soft and translucent, 3 to 4 minutes. Add chicken stock, thyme springs, mushrooms, 1/2 tsp salt, and 1/4 tsp pepper and cook until mixture begins to boil, about 1 minute.
3. Lay asparagus over chicken, then cover pan and put in oven. Bake 14- 16 minutes, or until chicken is just cooked through (cut to check) and asparagus is tender. Transfer chicken to plate.
4. Season asparagus -shittake-stock minxture with salt and pepper to taste. Divide vegetables among 4 rimmed plates or shallow pasta bowls, top each with a piece of chicken, and spoon sauce over all. Garnish with chopped thyme and parmesan.
Courtesy of Sunset Magazine
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