2 Tbsp olive oil
1 lb think-sliced bonless, skinless chicken breast, cut into 1 1/2” pieces
1 small onion, chopped
8 oz sliced mushrooms
2 cloves garlic, minced
1/2 cup chicken broth
1 bunch asparagus, cut into 1 1/2” pieces
Heat oil in large nonstick skillet over medium-high heat. Cook chicken in batches, turning until golden brown and cooked through, 4 minutes. Transfer to plate. Season to taste with salt and pepper. Add onion and until golden brown 3 minutes. Stir in mushrooms and cook until golden, 6 minutes. Add garlic and cook 1 minute. Pour in chicken broth and simmer until reduced by half, about 2 minutes. Stir in Asparagus and cook until tender, 6 minutes. Return chicken to skillet and heat through. Serve immediately.