Dinner in 60!

Can I just say...this is restaurant worthy!! I don't normally order chicken in a restaurant...but when it's this good, I'd order it over and over! Flavorful and moist, this chicken is paired with a creamy champagne-vinaigrette sautéed spinach and mushroom. To finish it, I've added some purple asparagus to top off a very colorful and fun dish for a date night in!

Prep Time: 30minutes

Cook Time: 30minutes


Chicken breast (1-2lbs)

Spinach ( I used super greens, bok choy, and spinach) (16oz)

Mushrooms (8oz)

Champagne vinaigrette (2 tbsp)

Butter (2 tbps)

Heavy Cream (1/2 cup)

Salt and Pepper (to taste)

Purple Asparagus (1 bundle/about 10)

Shallots (2-3)

Garlic Cloves (4 peeled cloves)

Italian dressing (2 cups)

Avocado oil (2 tbsp)


  1. Slice chicken into strips and marinate in Italian dressing for 30 minutes in the refrigerator. When done, heat pan with avocado oil on high.

  2. While pan is heating, fill a bowl of hot water and blanch purple asparagus for 1-2 minutes, then remove from bowl and pat dry with paper towel. Set aside for now.

  3. Dice shallots and sauté in a medium-high heat pan with 1 tbsp of butter, when butter starts to foam, add mushrooms and reduce heat to low.

  4. In your "chicken pan", add strips and sear for 1 minute on each side before reducing heat to medium, letting chicken cook through. Chicken strips will take about 5 minutes to cook on both side depending on your heat. (If you have a high-heat stove, you can wait to cook your chicken strips until after step 6, they cook fast!!)

  5. Back to your veggie pan, when mushrooms start to brown, add 1 tbsp of butter, champagne vinaigrette and turn heat up to medium. Continuously mix the pan, taking on and off the heat to prevent burning. **Note** You want to be able to SMELL the vinaigrette while cooking mushrooms, if it's all the way cooked out, you will lose flavor. Always taste your food to see where your flavors are at!

  6. While vinaigrette is cooking down, place purple asparagus in separate pan with avocado oil and sauté on medium-high heat. You wont' have to do much with these, just rotate so they don't burn. You will cook these for about 8 minutes.

  7. When your flavor is right, slowly add your heavy cream to your mushrooms, stirring gently. Take your pan off the heat and swirl. you want to create a thickness and almost marinate the mushrooms. Keep heat on low when placing back on burner.

  8. Add salt and pepper gradually to taste. **If your consistency is off, you can always add more heavy cream or more vinaigrette, depending on your texture

  9. When your flavors are where you want them, add your spinach and stir into mixture. Remember, spinach cooks fast so do not keep it on the heat too long. You still want a light, fresh bite, not wilting mush. :)

  10. Plate with asparagus on bottom, chicken strips diagonally placed, and sautéed spinach and mushroom along side the asparagus!

Happy Eating!!

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