Mushrooms and Onion Chicken

Ingredients-

4 boneless skinless chicken breasts about 6 ounces each (1 ½ pounds)

¼ cup ground almonds

½ tsp. salt

¼ tsp. freshly ground black pepper

4 tbsps. extra virgin olive oil

4 cups sliced button mushrooms

1 cup sliced red onion

2 tbsps. fresh chopped rosemary

1 tbsp. whole grain mustard

2 tbsps. Dijon mustard

½ cup white wine

1 cup asparagus

2 tbsps. fresh parsley chopped

¼ cup chicken stock

¼ cup Greek yoghurt

Directions- In a medium bowl, place almonds, salt and pepper and mix. Dredge chicken in it, shake excess and set aside. In a large skillet heat oil over medium high heat until hot. Add chicken breasts and brown 3-4 minutes per side.  If all four pieces will not fit, cook in two batches. Remove chicken to a platter and set aside. Heat pan back up to high and add mushrooms and cook for about three minutes until just starting to brown. Reduce to medium high and add onions and rosemary.  Cook for two to three minutes. Add both mustards, asparagus and wine and scrape up bottom. Add parsley, stock, yoghurt and mix to combine.  Add chicken back in and cover with sauce. Reduce heat to a simmer and cook just until the chicken is cooked through. Serve with sauce over each portion and brown rice.  *Recipe adapted from www.afamilyfeast.com