ONE POT CREAMY CHICKEN AND ASPARAGUS CASSEROLE
Steps:
- Preheat oven to broil. Season the cut chicken with salt, pepper and cayenne pepper.
- Heat a large skillet over medium-high heat. Spray the skillet generously with with cooking spray or add enough oil to coat the bottom. Add the chicken to the skillet and sauté until nearly cooked, about 4 minutes. Remove the chicken onto a plate and set aside.
- Coat the skillet with more cooking spray or oil and add in the onion and garlic and sauté for 1 minute. Add in the mushrooms and asparagus and season with salt and pepper.
- Sauté the vegetables for another 2-3 minutes or until they start to soften. Sprinkle the flour over the top of the vegetables and stir together until the flour taste is cooked off, about 1 minute.
- Add the chicken back in with the vegetables. Pour in the chicken broth and milk and stir together until smooth. Cook the mixture for 2-3 minutes or until the sauce has thickened. Add in the cream cheese and stir together until smooth.
- Remove the skillet from the heat and stir in most of the gruyere and cheddar cheese until melted, reserve a little cheese for the top of the casserole. Stir in the Greek yogurt until smooth then top the casserole with the remaining cheese.
- Place in the oven and broil until the cheese is melted and starts to turn golden brown. Serve the casserole as is or on top of rice or quinoa.
Nutrition Facts : Calories 454 calories, Carbohydrate 16 grams carbohydrates, Cholesterol 134 milligrams cholesterol, Fat 19 grams fat, Fiber 4 grams fiber, Protein 55 grams protein, SaturatedFat 8 grams saturated fat, ServingSize 1, Sodium 287 grams sodium, Sugar 6 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 8 grams unsaturated fat
CHICKEN & ASPARAGUS WITH MELTED GRUYERE
This recipe had me at the word "gruyere" : ) A great company-worthy dinner. Recipe from Eating Well Magazine
Provided by Daily Inspiration S @DailyInspiration
Categories Chicken
Number Of Ingredients 14
Steps:
- Place a steamer basket in a large saucepan and add 1 inch of water. Bring to a boil, cover and steam for 3 minutes. Uncover, remove from heat and set aside.
- Whisk broth and 2 tsp. flour in a small bowl until smooth. Set aside. Place the remaining 1/4 cup of flour in a shallow dish. Sprinkle chicken with salt and pepper and dredge both sides in the flour, shaking off any excess.
- Heat oil in a large skillet over medium heat. Add the chicken and cook until golden brown - 3-4 minutes per side, adjusting heat as needed to prevent scorching. Transfer to a plate and cover to keep warm.
- Add shallot, wine and the reserved broth mixture to the pan; cook over medium heat until thickened, about 2 minutes. Reduce heat to medium-low; stir in sour cream, tarragon, lemon juice and the reserved asparagus until combined. Return the chicken to the pan and turn to coat with the sauce. Saute until chicken is cooked through. Sprinkle cheese on top of each piece of chicken, cover and continue cooking until the cheese is melted, about 2 minutes.
CHICKEN & ASPARAGUS STIR-FRY
This chicken and asparagus stir-fry recipe is a healthy dish that's easy and fast to put together. Asparagus is in season right now, so it's the perfect time to try this recipe out!
Provided by Sarah
Categories Main Course
Time 25m
Number Of Ingredients 16
Steps:
- In a medium bowl, combine the sliced chicken, water, cornstarch, oil, and oyster sauce. Mix until the liquid has been absorbed by the chicken. Set aside to marinate for 15-30 minutes.
- Meanwhile, combine the water (or chicken stock), cornstarch, white pepper, sugar, light soy sauce, oyster sauce, and sesame oil.
- Heat your wok over high heat until it just starts to smoke, and add 1 tablespoon of oil to coat. Spread the chicken evenly in one layer, and allow it to sear undisturbed for 30 seconds. Stir-fry for another 30 seconds, or until about 75% cooked. Remove from the wok and set aside.
- Add another tablespoon of oil to the wok, along with the minced garlic. Cook for 15 seconds, and add the asparagus. Stir-fry for 1 minute. Add the Shaoxing wine and stir-fry for another 30 seconds.
- Meanwhile, mix your sauce mixture to ensure the cornstarch is fully incorporated. Add it to the wok, and bring to a simmer.
- Add the chicken back to the wok, and stir-fry for another 30 seconds. The sauce should be thick enough to coat a spoon, and the asparagus should be crisp-tender.
- Taste for seasoning and add additional salt to taste if needed. Serve over rice.
Nutrition Facts : Calories 212 kcal, Carbohydrate 7 g, Protein 21 g, Fat 11 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 54 mg, Sodium 518 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving
ROASTED ASPARAGUS WITH GRUYERE
Make and share this Roasted Asparagus With Gruyere recipe from Food.com.
Provided by jovigirl
Categories Cheese
Time 40m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 400. Snap off and discard woody bases from asparagus. If desired, scrape off scales. In 15x10x1 baking pan, combine asparagus, sweet pepper and onion. Drizzle with oil; toss gently to coat. Spread in single layer. Sprinkle with salt and pepper.
- Roast about 20 minutes or until asparagus is crisp-tender. Transfer to serving platter; sprinkle with Gruyere cheese. Let stand about 2 minutes or until cheese is melted.
Nutrition Facts : Calories 62, Fat 3.9, SaturatedFat 1.2, Cholesterol 5, Sodium 114.2, Carbohydrate 4.9, Fiber 2, Sugar 2.5, Protein 3.2
CHICKEN AND ASPARAGUS AU GRATIN
The recipe is from a Betty Crocker cookbook, 1954, and I use it frequently. I've tried it with ham instead of chicken and other green vegetables but it was not good. Use fresh asparagus--I steam pieces for about 2 min. I always make a double batch and freeze one. For color, I like to serve with Harvard beets, or in summer with sliced tomatoes.
Provided by MacV3712
Categories One Dish Meal
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Mix bread crumbs with cheese and 1/4 cup of.
- the melted butter.
- Line a 7X11X1-1/2 inch greased baking dish.
- with half the crumb mixture.
- Scatter asparagus over the crumbs.
- Melt remaining butter, add flour and make a.
- roux, then add milk and stir well.
- Add chicken to the sauce mixture and pour.
- over asparagus.
- Sprinkle top with remaining crumbs and cheese.
- mixed together.
- Bake at 350 degrees for approximately 35-45.
- minutes, just till crumbs have browned a bit.
- If freezing, do not bake before freezing.
CHICKEN-ASPARAGUS SKILLET GRATIN
This all-in-one creamy skillet dinner uses fresh seasonal asparagus and preps in a quick 20 minutes.
Provided by By Becky Rosenthal
Categories Entree
Time 45m
Yield 6
Number Of Ingredients 10
Steps:
- Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
- In small bowl, mix cubed bread, cheese and 1/4 cup of the melted butter. Line baking dish with half of the bread-cheese mixture; set remaining half aside.
- In 10- or 12-inch skillet, sauté or steam asparagus until cooked but slightly crisp. Layer asparagus over bread in dish.
- In same skillet, cook onion in remaining 1/4 cup melted butter until browned. Stir in flour, salt and pepper. Cook and stir about 1 minute. Gradually add milk, cooking and stirring about 5 minutes or until smooth and thick.
- Stir in cooked chicken; pour over asparagus. Sprinkle evenly with remaining bread-cheese mixture.
- Bake 25 minutes or until crumbs are browned.
Nutrition Facts : Calories 440, Carbohydrate 26 g, Cholesterol 100 mg, Fat 3 1/2, Fiber 2 g, Protein 25 g, SaturatedFat 15 g, ServingSize 1 Serving, Sodium 1210 mg, Sugar 9 g, TransFat 1 g
CREAMY ASPARAGUS CHICKEN
Disrupt your chicken rotation with this one-pot meal of braised breasts with asparagus and potatoes.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 1h
Number Of Ingredients 10
Steps:
- Preheat oven to 450 degrees. Season chicken with salt and pepper. In a large, straight-sided ovenproof skillet, melt butter over medium-high heat. Add chicken to skillet, skin-side down; cook until golden brown, about 5 minutes a side. Transfer to a plate.
- Reduce heat to medium. Add leeks to skillet; cook, stirring frequently, until softened, about 4 minutes. Stir in wine; cook until almost evaporated, 1 minute. Add broth and potatoes; season with salt and pepper. Bring to a boil, then add chicken, skin-side up; transfer to oven. Roast 15 minutes, then remove and add asparagus; season with salt. Cover and return to oven; roast until potatoes are tender and chicken is cooked through, about 10 minutes more. Transfer chicken to a plate. Stir cream into skillet, then return chicken. Serve, with dill.
CHICKEN-WRAPPED ASPARAGUS WITH LEMON-CAPER SAUCE
Provided by Molly O'Neill
Categories dinner, main course
Time 20m
Yield Four servings
Number Of Ingredients 15
Steps:
- For the chicken, place 1 piece of chicken between 2 pieces of plastic wrap. Use a meat pounder or the bottom of a heavy pan to pound the chicken into an 1/8-inch thick paillard. Repeat with the remaining chicken. Season the chicken and asparagus with salt and pepper.
- Place 1 paillard on a work surface and place 4 asparagus spears across the chicken about 1/3 of the way up. Roll up the chicken, encasing the asparagus. Repeat with remaining chicken and asparagus.
- Combine the water and lemon juice in a large pot with a steamer insert. Bring to a boil over medium heat. Place the chicken rolls in the insert and steam until chicken is cooked through, about 8 minutes.
- Meanwhile, for the sauce, melt the butter in a nonstick skillet over medium heat. Add the shallots and garlic and cook until soft, about 3 minutes. Add the lemon rind, chicken broth and lemon juice and simmer until reduced by half, about 4 minutes. Stir in the capers, parsley, salt and pepper. Place 1 chicken roll on each of 4 plates. Spoon the sauce over the top and serve immediately.
Nutrition Facts : @context http, Calories 231, UnsaturatedFat 2 grams, Carbohydrate 12 grams, Fat 5 grams, Fiber 3 grams, Protein 34 grams, SaturatedFat 2 grams, Sodium 1074 milligrams, Sugar 5 grams, TransFat 0 grams
CURRIED CHICKEN WITH ASPARAGUS
A mild curry sauce nicely coats tender chicken and asparagus in this "must-have" recipe. It's a classic dish I've used for years.-Miriam Christophel, Battle Creek, Michigan
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, combine the soup, mayonnaise, lemon juice, curry and pepper; set aside. , Place half of the asparagus in a greased 8-in. square baking dish. Spread with half of the soup mixture., In a large skillet, saute chicken in oil until no longer pink. Place chicken over soup mixture. Top with remaining asparagus and soup mixture. , Cover and bake at 375° for 20 minutes. Uncover; sprinkle with cheese. Bake 5-8 minutes longer or until cheese is melted.
Nutrition Facts : Calories 426 calories, Fat 31g fat (6g saturated fat), Cholesterol 83mg cholesterol, Sodium 779mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 2g fiber), Protein 29g protein.
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- Place a steamer basket in a large saucepan, add 1 inch of water and bring to a boil. Add asparagus; cover and steam for 3 minutes. Uncover, remove from the heat and set aside.
- Place the remaining 1/4 cup flour in a shallow dish. Sprinkle chicken with salt and pepper and dredge both sides in the flour, shaking off any excess.
- Heat oil in a large skillet over medium heat. Add the chicken and cook until golden brown, 3 to 4 minutes per side, adjusting heat as needed to prevent scorching. Transfer to a plate and cover to keep warm.
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