Careme

Ingredients

• 365 by Whole Foods Market Boneless Skinless Chicken Breast 1 package, about 1 lb 5.99
• Green Asparagus 1 bunch 4.99
• Yellow Potato 3 medium potatoes 1.49
• White Mushrooms 8 oz 2.49
• Organic Thyme, 0.5 OZ 1 small pack 2.99
• Yellow Onion 1 small 1.49
• Lemon 1 0.89
• garlic 2 cloves
• olive oil 2 tablespoons
• butter 1 tablespoon
• chicken broth or water 1/2 cup
• Dijon mustard 1 teaspoon
• salt to taste
• black pepper to taste

Instructions

1. Preheat the oven to 425°F. Scrub 3 medium yellow potatoes and cut them into 1 1/2-inch chunks. Trim 1 bunch green asparagus by snapping off the woody ends. Thinly slice 1 small yellow onion, slice 8 ounces white mushrooms, mince 2 garlic cloves, strip about 1 teaspoon leaves from the thyme, and cut 1 lemon in half.
2. Place the 3 medium yellow potatoes in a saucepan, cover with cold salted water, and bring to a boil on the stove. Simmer the potatoes for 10 to 12 minutes until just fork-tender. Drain well.
3. Spread the parboiled potatoes on one side of a sheet pan. Drizzle with 1 tablespoon olive oil, season with salt and black pepper, and gently smash each piece with the bottom of a glass or measuring cup. Put the trimmed asparagus on the other side of the pan, drizzle with a little olive oil, and season with salt and black pepper.
4. Roast the smashed potatoes and asparagus in the 425°F oven for 20 to 25 minutes, flipping the asparagus once and removing it when crisp-tender and lightly blistered, about 12 minutes. Keep roasting the potatoes until deeply golden and crisp on the edges.
5. While the vegetables roast, pat dry the 1 package boneless skinless chicken breast, about 1 pound. Season both sides with salt, black pepper, and half the thyme leaves. If the breasts are very thick, lightly pound or butterfly them for even cooking.
6. Heat a large skillet over medium-high heat with the remaining 1 tablespoon olive oil. Add the chicken breast and sear for 5 to 6 minutes on the first side, then turn and cook 4 to 6 minutes more until the center reaches 165°F. Transfer the chicken to a plate to rest.
7. Lower the skillet to medium. Add 1 tablespoon butter, the sliced 1 small yellow onion, and the sliced 8 ounces white mushrooms. Cook for 6 to 8 minutes until the mushrooms release their moisture and begin to brown. Add the 2 minced garlic cloves and the remaining thyme leaves and cook for 30 seconds.
8. Stir in 1 teaspoon Dijon mustard, 1/2 cup chicken broth or water, and 1 tablespoon lemon juice squeezed from the lemon. Simmer for 2 to 3 minutes until slightly reduced into a light pan sauce. Season with salt and black pepper.
9. Slice the rested chicken breast on a bias. Spoon the mushroom-thyme sauce onto each plate, fan the sliced chicken over it, and arrange the roasted asparagus and smashed potatoes alongside. Finish with a small squeeze of fresh lemon over the asparagus for brightness.
10. Serve hot. If pouring wine, choose Chardonnay or Pinot Noir.