Pan-Seared Chicken with Mushroom Sauce, Mashed Potatoes, and Sautéed Asparagus
- 🍗 2 chicken breasts, cleaned and sliced thinly
- 🧄 2 cloves of garlic, chopped
- 🍄 1 cup mushrooms, sliced
- 🧈 2 tablespoons butter
- 🫒 1 tablespoon olive oil
- 🌿 Salt and pepper, to taste
- 🌾 2 tablespoons all-purpose flour
- 🥣 2 cups chicken broth
- 🥔 4 large potatoes, peeled and diced
- 🍗 1 cup chicken broth
- 🧈 1 stick (1/2 cup) butter
- 🥛 1 cup warm milk
- 🌿 Salt, to taste
- 🌿 1 bunch asparagus, trimmed
- 🍋 Juice of half a lemon
- 🫒 1 tablespoon olive oil
- 🌿 Salt and pepper, to taste
Indulge in a delightful fusion of flavors with this Pan-Seared Chicken in a savory mushroom sauce, accompanied by creamy mashed potatoes and vibrant sautéed asparagus. This elegant dish, perfect for a special dinner, combines tender chicken with the rich taste of mushrooms, creamy potatoes, and crisp asparagus.
Indulge in a delightful fusion of flavors with this Pan-Seared Chicken in a savory mushroom sauce, accompanied by creamy mashed potatoes and vibrant sautéed asparagus. This elegant dish, perfect for a special dinner, combines tender chicken with the rich taste of mushrooms, creamy potatoes, and crisp asparagus.
Ingredients
For the Chicken and Mushroom Sauce:
🍗 2 chicken breasts, cleaned and sliced thinly
🧄 2 cloves of garlic, chopped
🍄 1 cup mushrooms, sliced
🧈 2 tablespoons butter
🫒 1 tablespoon olive oil
🌿 Salt and pepper, to taste
🌾 2 tablespoons all-purpose flour
🥣 2 cups chicken broth
For the Mashed Potatoes:
🥔 4 large potatoes, peeled and diced
🍗 1 cup chicken broth
🧈 1 stick (1/2 cup) butter
🥛 1 cup warm milk
🌿 Salt, to taste
For the Sautéed Asparagus:
🌿 1 bunch asparagus, trimmed
🍋 Juice of half a lemon
🫒 1 tablespoon olive oil
🌿 Salt and pepper, to taste
Instructions
1- Mashed Potatoes:
- Peel and dice the potatoes. Place them in a pressure cooker with a cup of chicken broth.
- Seal the pressure cooker and cook for 15 minutes. Once done, release pressure carefully.
- Switch the pressure cooker to sauté mode. Add butter and warm milk to potatoes. Mash until creamy and season with salt to taste. Keep warm.
2- Chicken and Mushroom Sauce:
- Clean the chicken breasts and slice thinly. Season with salt and pepper.
- Heat olive oil and half of the butter in a pan over high heat.
- Once hot, sear the chicken pieces for 3-4 minutes on each side until golden brown. Set aside.
- In the same pan, add the remaining butter and mushrooms. Sauté until mushrooms are golden.
- Add chopped garlic and cook for another minute.
- Sprinkle the flour over the mushrooms, stirring well to combine.
- Gradually pour in the chicken broth, stirring constantly until the sauce thickens.
- Return the chicken to the pan, ensuring it is coated in the sauce. Simmer for an additional 5 minutes covered.
3- Sautéed Asparagus:
- Heat olive oil in a separate pan. Add the asparagus and sauté for about 3-4 minutes.
- Squeeze lemon juice over the asparagus and season with salt and pepper.
4- Serving:
- Plate the mashed potatoes, top with chicken and mushroom sauce, and add the sautéed asparagus on the side.
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4
Calories: Approx. 500 per serving
Proteins: 30g
Fats: 28g
Carbohydrates: 37g
Equipment: Pressure cooker, frying pan, sauté pan, masher
Cooking Tips:
- Ensure the chicken is thinly sliced for even cooking.
- Always taste and adjust seasoning, particularly with the sauce.
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YouTube channel - EmanInTheKitchen: https://www.youtube.com/@EmanInTheKitchen
Pan-Seared Chicken with Mushroom Sauce, Mashed Potatoes, and Sautéed Asparagus
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