Chicken with Herb-Shallot Pan Sauce
Parmesan-Roasted Broccoli and Tomatoes
Ingredients
- 2 lb chicken cutlets (about 6)
- ¾ tsp kosher salt
- ½ tsp pepper
- 2 Tbsp olive oil
- 2 shallots, thinly sliced
- 1 Tbsp jarred minced garlic
- ¼ cup dry white wine
- 2 Tbsp chopped fresh thyme
- 2 Tbsp butter
Instructions
- Sprinkle chicken with salt and pepper. Cook, in batches, in hot oil over medium-high heat 4 to 5 minutes per side or until done; remove from skillet, and keep warm.
- Add shallots and garlic to skillet; cook 1 minute. Stir in wine and thyme; cook 2 to 3 minutes or until slightly reduced. Stir in butter; cook until melted and sauce is thickened. Serve sauce over chicken.
Side Dish Ingredients
- 2 (12-oz) pkg broccoli florets
- 1 pint grape tomatoes
- 3 Tbsp olive oil
- ½ tsp kosher salt
- ¼ tsp crushed red pepper
- ½ cup freshly shredded Parmesan cheese
Side Dish Instructions
- Preheat oven to 450°F. Toss together broccoli, tomatoes, oil, salt, and pepper on a large rimmed baking sheet.
- Bake 10 minutes or until almost tender. Sprinkle with cheese; toss. Bake 5 minutes longer or until tender.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
267
|
136
|
403
|
| Fat (g) | 12 | 9 | 21 |
| Sat. Fat (g) | 4 | 2 | 6 |
| Protein (g) | 34 | 7 | 41 |
| Carb (g) | 2 | 9 | 11 |
| Fiber (g) | 0 | 3 | 3 |
| Sodium (mg) | 340 | 304 | 644 |
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