Skillet Dijon Chicken & Mushrooms with Asparagus

Directions

1. Fill a large pan with water and bring it to a boil, then add the asparagus once it vents a rolling boil. Boil until bright green and just tender, about 3–4 minutes, then drain and rinse under cold water.
2. Season the thinly sliced chicken on both sides with salt and pepper.
3. Warm some butter in a skillet over medium heat, then add the chicken and cook until browned and cooked through, about 3–4 minutes per side. Transfer the chicken to a plate.
4. In the same skillet, add a bit more butter and sauté the sliced mushrooms and the finely chopped shallots until the mushrooms soften and any liquid evaporates, about 5–6 minutes.
5. Mince the garlic, then add it to the skillet along with thyme and cook briefly until fragrant, 15–30 seconds.
6. Pour in the broth and scrape up any browned bits from the bottom. Stir in the cream and Dijon, then season with salt and pepper.
7. Return the chicken to the skillet and bring the sauce to a gentle boil. Simmer until slightly thickened, about 4–5 minutes.
8. To serve, arrange the asparagus on plates and top with the chicken and mushrooms, spooning the sauce over as desired.