 |
|
Chicken & Asparagus
(Serves 1)
1 chicken breast half, butterflied
1 tablespoon vegetable oil
1 clove garlic, minced
1/4 cup chopped onions
2 to 3 stalks asparagus, trimmed and cut into 1-inch pieces
2 to 3 sun-dried tomatoes, rehydrated
2 or 3 fresh mushrooms, cleaned and quartered
Salt and pepper to taste
Thyme
2 to 3 tablespoons sherry
1/4 cup chicken stock
1 serving linguine, cooked
Saute chicken breast in vegetable oil over high heat. Add garlic,
onions, asparagus, sun-dried tomatoes and mushrooms. Season with
salt, pepper and thyme. Add sherry and chicken stock and simmer
until sauce thickens slightly and chicken is cooked through. Serve
over linguine.
|
|
Asparagus 01