Easy for Entertaining
Chicken in Creamy Herb Sauce
Pecan Rice and Buttery Brussels Sprouts
Ingredients
- ⅓ cup chopped fresh parsley
- 2 Tbsp chopped fresh oregano
- 2 tsp grated lemon peel
- 2 tsp bottled minced garlic
- 2 lb chicken cutlets
- ¼ cup butter
- 1 (14.5-oz) can chicken broth
- 1 Tbsp cornstarch
Instructions
- Combine parsley, oregano, lemon rind, and garlic; set aside.
- Season chicken with salt and pepper.
- Melt butter in a large skillet over medium heat .
- Add chicken, and cook 3 minutes per side or until browned.
- Stir together broth and cornstarch; add to skillet along with herb mixture.
- Cover, and simmer 5 minutes or until chicken is done and sauce is thickened.
Side Dish Ingredients
- 2 (8.8-oz) pouches microwavable brown rice
- ½ cup chopped pecans, toasted
- 1 Tbsp olive oil
- 2 (10-oz) pkg frozen baby Brussels sprouts in butter sauce
Side Dish Instructions
- Heat rice according to package directions.
- Stir in pecans and oil. Season to taste with salt and pepper.
- Cook Brussels sprouts according to package directions.
30 Minute Meals Meal Plan
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