Preparation time
25 minutes
Ready in
40 minutes
Cooking Time: 15 to 19 minutes
Makes
4 servings
Ingredients
- 16 Ontario Asparagus Spears, trimmed
- 4 boneless skinless Ontario Chicken Breasts (about 1 lb/500 g)
- 1/4 cup (50 mL) all-purpose flour
- 1/4 tsp (1 mL) each salt, pepper and dried thyme leaves
- 1 tbsp (15 mL) each butter and vegetable oil
- 2 tbsp (25 mL) white wine or chicken broth
- 1-1/2 cups (375 mL) sliced Ontario Mushrooms
- 4 Ontario Havarti Cheese Slices (about 4 oz/125 g)
- Paprika
- Half lemon
Instructions
In large skillet of boiling water, cook asparagus for 3 to 5 minutes or until tender-crisp; drain. Chill under cold running water; drain again and pat dry. Set aside.
Place chicken breasts between waxed paper; using heavy pan or mallet, pound to slightly flatten. In shallow dish, combine flour, salt, pepper and thyme; coat both sides of chicken in flour mixture, shaking off excess.
In large non-stick skillet, heat butter and oil over medium-high heat. Add chicken and cook until well browned on both sides, about 5 minutes. Reduce heat to low; add wine; cover and simmer until chicken is no longer pink, 2 to 3 minutes. Arrange chicken in one layer in shallow baking dish; set aside.
In same skillet, over high heat, cook mushrooms, adding a little more butter if needed, until tender, about 3 minutes; spoon over chicken. Top each chicken breast with 4 asparagus spears and a cheese slice. Broil until cheese melts, 2 to 3 minutes.
To serve, sprinkle each with paprika and squeeze lemon juice over top.
Tip: Serve with roasted potato wedges.
Nutritional Information
- Protein: 36 grams
- Fat: 19 grams
- Carbohydrate: 10 grams
- Calories: 362
- Fibre: 2 grams
- Sodium: 495 mg