Chicken with grilled mushrooms and green asparagus
- 600 g sliced mushrooms
- 500 g chicken breast (thinly sliced and tenderised with a mallet)
- 500 g green asparagus
- 150 ml stock
- 150 ml white wine
- garlic, mint
- oil, salt and pepper
Wash and steam the green asparagus.
Fry the thinly sliced and tenderised chicken breast in a hot pan in a little oil.
Gradually add the stock, leaving the chicken to cook until nice and golden, then add the mushrooms. At this stage, add the white wine and season with salt, garlic and pepper.
Continue to cook until all the liquid has evaporated. The mushrooms in fact absorb the meat juices, giving them a wonderful flavour.
Sprinkle with chopped fresh mint and serve with the steamed asparagus.