Chicken and Asparagus Skillet with Bacon
Lemon-Parmesan Mashed Cauliflower
Ingredients
- 6 slices bacon, chopped
- 1½ lb boneless, skinless chicken breasts, halved lengthwise
- ¼ cup chicken broth
- ¼ cup dry white wine
- 1 lb asparagus, trimmed
- 1 red bell pepper, sliced
- 2 Tbsp water
- 2 Tbsp chopped fresh parsley
Instructions
- Cook bacon in a large skillet over medium heat until crisp. Remove bacon, reserving drippings in skillet.
- Season chicken lightly with salt and pepper. Cook, in batches, in hot drippings in skillet over medium-high heat 4 to 6 minutes per side or until browned.
- Stir in broth and wine, scraping skillet to loosen browned bits; cook 2 to 3 minutes or until slightly thickened.
- Meanwhile, combine asparagus, bell pepper, and water in a microwave-safe 2-quart dish. Cover with plastic wrap, and fold back one corner to vent.
- Microwave at HIGH 3 to 5 minutes or until vegetables are crisp-tender. Season with salt and pepper to taste.
- Divide chicken and vegetables among plates; drizzle with pan sauce, and sprinkled with bacon and parsley.
Side Dish Ingredients
- 2 (12-oz) pkg frozen mashed cauliflower (such as Bird's Eye)
- ½ cup freshly grated Parmesan cheese
- 2 Tbsp fresh lemon juice
- ½ tsp pepper
Side Dish Instructions
- Cook cauliflower according to package directions. Stir in cheese, lemon juice, and pepper.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
235
|
0
|
235
|
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