Chicken with Rosemary-Mushroom Sauce
Parmesan and Garlic Zucchini Rounds
Ingredients
- 2 lb boneless, skinless chicken breasts, halved lengthwise
- ¾ tsp salt, divided
- ¾ tsp pepper, divided
- ⅓ cup all-purpose flour
- 5 Tbsp olive oil, divided
- 1 (8-oz) pkg sliced mushrooms
- 1 (8-oz) carton low-sodium chicken broth
- 1 Tbsp chopped fresh rosemary
- 1 tsp Dijon mustard
- 2 Tbsp butter
Instructions
- Sprinkle chicken with ½ tsp each salt and pepper. Dredge chicken in flour, shaking off excess.
- Cook chicken, in 2 batches, in 2 Tbsp hot oil per batch in a large nonstick skillet over medium-high heat 3 to 4 minutes per side. Remove from skillet.
- Cook mushrooms in 1 Tbsp hot oil in skillet over medium-high heat until browned. Stir in broth, rosemary, and ¼ tsp each salt and pepper; return chicken to skillet.
- Bring to a boil, reduce heat, and simmer until liquid is reduced to ½ cup and chicken is done. Whisk in mustard and butter until melted.
Side Dish Ingredients
- 2 (16-oz) pkg sliced zucchini
- 2 Tbsp olive oil
- 2 tsp minced garlic
- ½ tsp salt
- ½ tsp dried thyme
- ½ tsp pepper
- ½ cup finely shredded Parmesan cheese
Side Dish Instructions
- Preheat oven to 475°F. Toss together zucchini, oil, garlic, salt, thyme, and pepper on a rimmed baking sheet.
- Bake 10 to 12 minutes or until browned and tender. Stir and sprinkle with cheese. Bake 1 to 2 minutes longer or until cheese is melted.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
346
|
95
|
441
|
| Fat (g) | 19 | 7 | 26 |
| Sat. Fat (g) | 5 | 2 | 7 |
| Protein (g) | 36 | 4 | 40 |
| Carb (g) | 6 | 6 | 12 |
| Fiber (g) | 1 | 1 | 2 |
| Sodium (mg) | 423 | 326 | 749 |
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