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Chicken au Gratin with Mushrooms & Asparagus

Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Servings: 4 servings
Author: Taylor Stinson

Ingredients

Chicken

  • 4 chicken breasts
  • 1/4 cup olive oil
  • 1/4 cup white wine
  • 2 tbsp dijon mustard
  • 2 cloves garlic minced
  • 1 tsp salt
  • 1/4 tsp pepper
  • 1 bowl of flour for coating
  • 20 mushrooms sliced
  • 12 asparagus spears ends trimmed
  • 4 slices Monterey jack or mozzarella cheese

Sweet Potato Fries

  • 3 sweet potatoes chopped
  • 1 tbsp olive oil
  • 1 tsp paprika
  • 1 tsp salt
  • 1/4 tsp pepper

Instructions

  • Preheat oven to 450 F.
  • Mix olive oil, wine, mustard, garlic, salt and pepper together in a medium-sized bowl. Pour overtop of chicken in a plastic bag and marinate for up to 30 min.
  • Meanwhile, chop sweet potatoes, rinse under cold water then dry with a clean towel. In a large bowl, toss potatoes in olive oil, paprika, salt and pepper. Bake on a parchment-lined baking sheet for 12 minutes each side.
  • Remove chicken from bag, then coat each breast in flour and place on a parchment-lined baking sheet. Meanwhile, sauté mushrooms in a frying pan over medium heat until almost fully cooked.
  • Remove mushrooms from pan, then fry chicken for 3-4 minutes each side. Remove from pan and place back onto baking sheet.
  • Top chicken with mushrooms, then 3 sprigs of asparagus. Cook in oven alongside sweet potatoes for 10 minutes. Remove chicken from oven and top with slice of cheese. Cook for another 3-4 minutes until cheese is melted.
  • Plate all together and enjoy!