Chicken And Mushrooms With Asparagus

• 6 boneless skinless chicken thighs
• 1 package baby portabella mushrooms
• 1/4 cup diced shallots
• 2 tablespoons diced fresh thyme
• 2 tablespoons diced fresh sage
• 2 tablespoons dried parsley
• 1/2 cup chicken broth
• 1/4 cup dry white wine
• 1/2 cup plain greek yogurt
• 1/4 cup good quality olive oil
• 1/4 cup salted butter
• salt and black pepper to taste
• 1 box multi-grain farfalle, cooked and drained
• 1 bunch trimmed, steamed fresh asparagus

1. Melt butter and olive oil in a large skillet. Saute whole chicken thighs over medium heat, sprinkling with parsley, salt, and pepper - both sides as they are turned. Once the chicken is browned and thoroughly cooked, remove the meat from the pan and place in a bowl.
2. Dice the mushrooms finely, along with the shallots, thyme, and sage. Add mushrooms, shallots, thyme and sage to the pan in which the chicken was cooked. Saute over medium heat until the mushrooms are soft. Add chicken broth and white wine and simmer for 15-20 minutes, until most of the broth is reduced. Add greek yogurt and mix in pan thoroughly. Add chicken back into the pan along with any juices that accumulated in the bowl. Simmer for 10 minutes.
3. While the chicken is simmering, wash, trim, and then steam the asparagus; set aside. Cook pasta and drain; set aside.
4. Serve the chicken and mushrooms over the pasta, with asparagus on the side. Enjoy with a nice dry white wine.

chicken thighs, baby portabella mushrooms, shallots, thyme, fresh sage, parsley, chicken broth, white wine, greek yogurt, olive oil, butter, salt, multigrain farfalle

Taken from www.epicurious.com/recipes/member/views/chicken-and-mushrooms-with-asparagus-52327021 (may not work)