Simple and Delicious Chicken with Potatoes and Asparagus..
4 boneless Chicken Breasts
2TBLS unsalted butter
6 Medium Red Potatoes
1 Medium yellow onion
1/2 cup dry white cooking wine
1 TBLS Mustard (Dijon or regular works fine)
1 pound asparagus
1/4 cup parsley
Season Chicken with thyme, salt and pepper. Cook Chicken and remove to separate plate. Add EVOO and butter after taking the chicken out. Add the sliced potatoes (does better if they are thin), the remaining thyme, salt and pepper. Wait till the potatoes are cooked. Add wine. Mustard, chicken stock, Bring to a Bubble and then add the sliced asparagus. Add Parsley, stir to combine. Add chicken back to pan to re-heat.
** I sometimes have to add additional chicken stock if it takes a little longer to cook, you don't want it to get dry**
Hope you enjoy and have a wonderful weekend!!
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