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Chicken with Asparagus, Portobello & Red Wine Sauce *Recipe*

chicken with asparagus portobello and red wine sauce*My recipes are currently based off of portions that feed my 3-year-old and myself with little to no leftovers so as not to waste any food while my husband is deployed. If you need more servings, simply multiply the recipes.


  • 2 Tablespoons vegetable oil
  • 1-2 chicken breasts (Zaycon Foods chicken works well)
  • 1/2 cup chopped asparagus
  • 1/2 cup chopped Portobello mushrooms
  • 1 Tablespoon butter, unsalted
  • 1 Tablespoon flour
  • 1/2 cup chicken broth
  • 3/4 cup red wine
  • salt and pepper to taste (sea salt and freshly-cracked pepper are best)


  1. Preheat the oven to 425° F
  2. Season chicken with salt and pepper.
  3. Brown the chicken breast(s) in a pan with 1 Tablespoon vegetable oil, about 6 minutes on one side and 2 minutes on the other.
  4. Bake the chicken 10-15 minutes or until well-cooked.
  5. In the meantime, cook asparagus and Portobello mushrooms in a skillet with 1 Tablespoon vegetable oil until the mushrooms are darkened and tender and the asparagus is cooked with a slight crunch, about 8 minutes.
  6. Make the sauce: Melt 1 Tablespoon of butter then add flour, chicken broth, wine, salt and pepper. Simmer for about 10 minutes, until sauce has thickened a little, stirring occasionally.
  7. To plate, top the chicken breast with asparagus, Portobello mushrooms and red wine sauce.

-Did you try this recipe? Share your thoughts below and post a picture of your family enjoying Chicken with Asparagus, Portobello & Red Wine Sauce on my Facebook wall!

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