4 boneless,skinless chicken breasts
salt & pepper
1tsp. dried thyme
1tsp poultry seasoning
1LB thin asparagus (ends trimmed)
juice of 1/2 lemon
2TBS unsalted butter
8 button mushrooms, thinly sliced
2 shallots, finely chopped
1 small green apple, peeled, cored & thinly sliced
1/4 c. apple cider or juice + 1tsp sugar
1c. chicken stock
1/4c. sour cream
Preheat skillet over medium-high heat with EVOO. Season chicken breasts with S&P, thyme & poultry seasoning. Toss them in the skillet. Cook on each side for 5-6 minutes, till cooked.
While chicken is cooking, fill medium skillet with about 1/2 inch water. Place over high heat, cover and bring to quick boil. Add asparagus- cook 'til tender but green. Drain water, season asparagus with S&P and lemon juice.
Remove chicken from skillet to plate and loosely cover with foil. Return skillet to heat and add butter; once melted, add the sliced mushrooms and season with pepper. Cook until lightly browned. Add shallots and sliced apples, season with salt. Continue to cook for another couple of minutes. Add the cider/juice and cook 1 minute more. Add stock, bring to boil and simmer 3-4 minutes. Add sour cream, stir to incorporate and heat through, 1 min. IF sauce is too thick, add more stock. Spoon over chicken to plate.
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