Careme

Ingredients

• Simple Truth® Naturalˆ Boneless & Skinless Fresh Chicken Thighs

  1 lb $6.99
• Green Asparagus

  1 lb $4.99
• Kroger® Sliced Baby Bella Mushrooms

  8 oz $3.99
• Jumbo Sweet Onions

  1 small $2.29
• Garlic

  2 cloves $1.50
• Kroger® Fresh Lemons Bag

  1 lemon $4.99
• Parsley

  1/4 bunch $1.89
• olive oil

  2 tbsp
• butter

  1 tbsp
• chicken broth

  1/3 cup
• Dijon mustard

  1 tsp
• kosher salt

  to taste
• black pepper

  to taste

Instructions

1. Preheat the oven to 425°F. Trim 1 pound asparagus and halve if thick. Slice 1 small sweet onion into wedges, mince 2 garlic cloves, zest and juice 1 lemon, and chop 1/4 bunch parsley.
2. Toss the asparagus, 8 ounces sliced baby bella mushrooms, and onion wedges with 1 tablespoon olive oil, salt, and black pepper on a sheet pan. Roast for 18 to 20 minutes, tossing once, until tender and browned at the edges.
3. Meanwhile, pat 1 pound boneless skinless chicken thighs dry and season with kosher salt and black pepper.
4. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the chicken and sear 5 to 6 minutes on the first side, then flip and cook 4 to 5 minutes more until cooked through. Transfer to a plate to rest briefly.
5. Reduce heat to medium. Add the garlic to the skillet and cook 20 seconds. Add 1/3 cup chicken broth, 1 teaspoon Dijon, 2 tablespoons lemon juice, and 1/2 teaspoon lemon zest. Simmer 2 minutes, then swirl in 1 tablespoon butter.
6. Return the chicken to the skillet just to coat in the sauce. Taste and adjust with salt and pepper.
7. Plate the roasted asparagus-mushroom mixture, top with the chicken, and spoon over the lemon pan sauce. Finish with chopped parsley.