Mushroom-Shallot Chicken
Winter Spinach Salad
Ingredients
- 2 (6-oz) boneless, skinless chicken breasts
- ⅛ tsp salt
- ⅛ tsp pepper
- 1 Tbsp olive oil, divided
- 1 (8-oz) pkg sliced cremini mushrooms
- 1 shallot, sliced
- 1 tsp chopped fresh sage
- 3 Tbsp white wine (or use low-sodium chicken broth)
- ⅓ cup heavy cream
- 2 tsp Dijon mustard
Instructions
- Pound chicken to ½-inch thickness in a zip-top plastic bag using the heel of your hand or a meat mallet. Sprinkle with salt and pepper.
- Cook chicken in 1 tsp hot oil in a large skillet over medium-high heat 4 to 5 minutes per side or until done.
- Meanwhile, cook mushrooms, shallot, and sage in 2 tsp hot oil in a large skillet over medium-high heat 6 to 7 minutes until mushrooms are browned, stirring occasionally.
- Stir in wine, scraping skillet to loosen browned bits. Cook 2 minutes. Add cream and mustard; bring to a boil, reduce heat, and simmer 4 to 5 minutes or until sauce is thick. Add chicken, turning to coat in sauce.
Side Dish Ingredients
- 3 cups spinach
- 1 orange, peeled and sectioned (see Note)
- 3 Tbsp pomegranate seeds (arils)
- 2 Tbsp refrigerated lemon vinaigrette
- 1 Tbsp chopped walnuts
Side Dish Instructions
- Toss together all ingredients in a bowl.
Nutritional Information
| Main | Side | Total | |
| Servings | 2 | 2 | |
| Calories |
446
|
127
|
573
|
| Fat (g) | 26 | 7 | 33 |
| Sat. Fat (g) | 11 | 1 | 12 |
| Protein (g) | 43 | 2 | 45 |
| Carb (g) | 9 | 15 | 24 |
| Fiber (g) | 1 | 3 | 4 |
| Sodium (mg) | 362 | 155 | 517 |
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