3 Cheese Chicken & Asparagus

3 Cheese Chicken & Asparagus

4-6 boneless, skinless chicken thighs

1 tbsp. olive oil

1 tsp. poultry seasoning

Salt and Pepper to taste

1 lb. asparagus

¾ cup chicken stock

½ cup sour cream

3 oz. goat cheese

3 tbsp. Parmesan cheese

1/2 cup sharp white cheddar, shredded

1.      Preheat oven to 375F. Spray a baking dish with non-stick spray.

2.      Trim all visible fat and membrane from chicken thighs and season with poultry seasoning, salt, and pepper.

3.      Heat olive oil in a large frying pan and brown chicken until lightly browned on both sides. Place in prepared baking dish.

4.      While chicken browns, cut asparagus diagonally into 2” inch pieces.

5.      Bring a pan of lightly salted water to a gentle boil, and prepare a dish with water and ice cubes.

6.      Put asparagus into boiling water and cook exactly three minutes.

7.      Drain asparagus then put immediately in ice water to stop cooking. Drain again.

8.      Layer asparagus pieces over the chicken in the casserole dish.

9.      Use chicken stock to deglaze pan and scrape up all little browned bits.

10.    Let stock simmer over medium heat a few minutes, or until the stock is reduced to 3/4 cup. Reduce heat to low, whisk in sour cream and turn off heat.

11.    Add goat cheese and Parmesan and whisk until melted.

12.    Pour sauce over chicken and asparagus and sprinkle sharp cheddar over top.

13.    Bake 25-30 minutes or until cheese is melted and sauce mixture is barely starting to bubble.

Nutrition:  547 calories; 22g fat; 168mg cholesterol; 496mg sodium; 290mg potassium; 6g carb; 2g fiber; 3g sugar; 38g protein