Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 350- degrees f. heat oil in large ovenproof frying pan over high heat until oil is hot but not smoking. add chicken breasts, top side down and cook until golden brown (2-5 minutes); turn chicken. add shallots and garlic to pan, stirring occasionally until shallots are soft (3-5 minutes). add chicken broth, thyme, mushrooms, salt and peper and cook until mixture boils (1 minute). lay asparagus over chicken; cover pan and put in oven. bake for 15 minutes or until chicken is cooked through and asparagus is tender. transfer chicken to a plate. season vegetable mixture with salt and pepper. divide vegetables among 4 plates and top with a piece of chicken. spoon sauce over all. garnish with chopped thyme and parmesan.

Target recipe: cook beans and carrots together in small amount of boiling water until almost tender, about 10-15 minutes. add zucchini; cook an additional 5 minutes. drain; set aside. meanwhile, combine flour, sesame seed, salt and pepper in paper or plastic bag. add chicken, 1/4 at a time; shake gently to coat. melt margarine in large skillet. sauté chicken over medium heat until completely cooked and golden brown, about 4 to 5 minutes. remove from pan; set aside. remove drippings and excess crumbs from pan. stir in orange juice, lemon juice and rosemary; bring to a boil. add cooked vegetables, stirring until thoroughly heated. add cooked chicken; toss gently. serve immediately. sprinkle each serving with parsley.