Wednesday, April 17, 2013

Chicken and asparagus over rice

This is a tasty dish that was inspired by a picture that I saw on the internet. Of course, I took to a whole new level! I liked to eat it with soy sauce.

Chicken and Asparagus Over Rice

2 chicken breasts, cut in pieces
1/2 large onion, chopped
1 clove of garlic, chopped very fine
5-6 fresh mushrooms, sliced thin
1-2 T. olive oil
salt and pepper
1/2 lb asparagus, cut into 2-3 in. pieces
1-2 T. water
3 c. cooked rice or millet

Cook the first four ingredients together in a frying pan with the oil. Season to taste with the salt and pepper. Put the asparagus and water in the pan with the meat. Cover and cook for a few minutes until the asparagus is tender-crisp. Serve over warm rice or millet.

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