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Skillet Chicken with Asparagus

excerpted from kitchen matters.
This simple chicken recipe is for when you need something simple to prep and quick to cook. Asparagus is just one vegetable of many that will work here. Broccoli, cherry tomatoes, zucchini, and sugar snap peas are all good alternatives. This dish goes great with two other recipes from the book: Millet and Cauliflower Mash or roasted sweet potatoes (from the handy chart).
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Ingredients
  

  • 3 boneless skinless chicken breasts (about 2 pounds), cut into 1/2-inch slices, or 2 pounds boneless, skinless thighs
  • 1 1/2 teaspoons sea salt
  • A few grinds of black pepper
  • 2 teaspoons arrowroot powder
  • 1/2 cup chicken stock bone broth, or vegetable stock
  • 3 tablespoons balsamic vinegar not aged
  • 1 tablespoon shoyu not GF, tamari, or coconut aminos
  • 2 tablespoons unrefined cold pressed extra-virgin olive oil or coconut oil
  • 2 bunches asparagus bottom ends snapped off, stalks cut into bitesize pieces
  • 4 garlic cloves chopped
  • 1/2 teaspoon dried oregano

Instructions
 

  • Pat the chicken dry with paper towels and season with salt and pepper.
  • In a small bowl or liquid measuring cup, whisk together the arrowroot powder and chicken stock. Add the vinegar and shoyu. Set aside.
  • Heat a large skillet over medium heat and add 1 tablespoon the olive oil, or enough to just coat the bottom of the pan lightly. (If you use too much oil, the chicken won’t brown well.) Add to the pan as many chicken pieces as will fit in one layer without crowding. Brown the chicken on both sides and until almost cooked through, 3 to 4 minutes. Transfer the chicken to a bowl. Repeat with the remaining chicken, and once browned on both sides, transfer to the bowl of cooked chicken.
  • Add the remaining tablespoon of oil to the skillet and toss in the asparagus. Saute until crisp-tender, about 3 minutes. Add the garlic and oregano and saute until fragrant, 30 to 60 seconds.
  • Add the chicken back to the skillet with the chicken stock mixture. Bring to a simmer and scrape the bottom of the skillet with a wooden spatula to dislodge any bits stuck to the pan.
  • Saute until the chicken is cooked through, another minute or two.

Notes

Excerpted from Kitchen Matters: More than 100 Recipes and Tips to Transform the Way You Cook and Eat—Wholesome, Nourishing, Unforgettable by Pamela Salzman. Copyright © 2017. Available from Da Capo Lifelong Books, an imprint of Perseus Books, LLC, a subsidiary of Hachette Book Group, Inc.