Chicken with Rosemary-Mushroom Sauce
Parmesan and Garlic Zucchini Rounds
Ingredients
- ¾ lb boneless, skinless chicken breasts, halved lengthwise
- 3 Tbsp all-purpose flour
- 2 Tbsp olive oil, divided
- ½ (8-oz) pkg sliced mushrooms
- ⅓ cup chicken broth
- 1 tsp chopped fresh rosemary (or use dried crushed)
- ¼ tsp Dijon mustard
- 2 tsp butter
Instructions
- Sprinkle chicken lightly with salt and pepper. Dredge chicken in flour, shaking off excess.
- Cook chicken in 1 Tbsp hot oil 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 desired amount of salt and pepper; return chicken to skillet.
- Bring to a boil, reduce heat, and simmer until liquid is slightly thickened and chicken is done. Whisk in mustard and butter until melted.
Side Dish Ingredients
- 2 cups sliced zucchini
- 1 Tbsp olive oil
- ½ tsp minced garlic
- ⅛ tsp salt
- ⅛ tsp dried thyme
- ⅛ tsp pepper
- 2 Tbsp 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 | 2 | 2 | |
| Calories |
335
|
103
|
438
|
Low Carb Meal Plan
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