Chicken, Asparagus And Caramelized Onions

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   1. Over med-hi heat, cook the asparagus in a skillet with 2 TB of evoo seasoned with salt and pepper until it browns and turns just tender. Remove from skillet.

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   2. Add more evoo if needed. Cook the Onions seasoned with salt and pepper until it becomes transcluent, reduce heat to med-low and continue to cook until it becomes browned and carmelized.

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   3. Return asparagus & chicken to the pan. Add broth and thyme. Bring to a boil and reduce to simmer and five minutes later add vinegar and half of the parmesan cheese.

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   4. This dish is greatly served with either pasta (preferably gemelli or penne) or rice does just fine as well. And of course you very well could go without either also. Its just as good standalone.

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   5. Serve with remaining parmesan cheese sprinkled ontop.

* Per serving · 4 servings · Values may vary.

No additional tips available.