Pan-Roasted Chicken With Asparagus And Shiitakes

By Sunset
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2 tablespoons olive oil

4 boned skinned chicken breast halves (8 oz. each)

2 large shallots, minced

3 garlic cloves, minced

1 cup reduced-sodium chicken stock

3 sprigs thyme, plus chopped thyme for garnish

8 ounces shiitake mushroom caps, rinsed and halved, or halved button mushrooms

About 1/2 tsp. salt

About 1/4 tsp. freshly ground black pepper

1 pound slender asparagus, trimmed

1/4 cup freshly and finely shredded parmesan

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