Chicken with Creamy Mustard Sauce
Asparagus with Balsamic Tomatoes
Ingredients
- 2 lb boneless, skinless chicken breasts
- ½ tsp salt
- ½ tsp pepper
- ¼ cup all-purpose flour
- 2 Tbsp butter
- 2 Tbsp olive oil
- 1 cup white wine (or low-sodium chicken broth)
- 1½ cups heavy cream
- 3 Tbsp Dijon mustard
- 2 Tbsp chopped fresh parsley
Instructions
- Preheat oven to 400°F. Cut chicken in half crosswise, and pound to an even thickness in a zip-top plastic bag using the heel of your hand or a meat mallet. Season with salt and pepper.
- Dredge chicken in flour, shaking off excess. Melt butter with oil in a large nonstick skillet over medium heat. Add chicken, and cook 3 to 4 minutes per side or until browned. Transfer chicken to a foil-lined rimmed baking sheet. Bake 10 minutes or until done.
- Meanwhile, add wine to skillet, scraping skillet to loosen browned bits. Cook until wine is reduced by half. Add cream, mustard, and parsley; bring to a boil, reduce heat, and simmer 5 minutes or until sauce is slightly thickened. Return chicken to skillet; cook 2 minutes.
Side Dish Ingredients
- 1½ lb asparagus, trimmed
- 1 Tbsp olive oil
- 1 pint grape tomatoes, halved
- 1 clove garlic, minced
- 3 Tbsp balsamic vinegar
- ¼ tsp salt
- ¼ cup crumbled goat cheese
- ½ tsp pepper
Side Dish Instructions
- Cook asparagus in boiling water 2 minutes or until crisp-tender. Drain.
- Meanwhile, heat oil in a large skillet over medium-high heat. Add tomatoes and garlic; cook 5 minutes. Stir in vinegar; cook 3 minutes. Stir in salt.
- Arrange asparagus on a platter; top with tomato mixture. Sprinkle with cheese and pepper.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
496
|
64
|
560
|
| Fat (g) | 34 | 4 | 38 |
| Sat. Fat (g) | 18 | 1 | 19 |
| Protein (g) | 36 | 3 | 39 |
| Carb (g) | 5 | 9 | 14 |
| Fiber (g) | 0 | 2 | 2 |
| Sodium (mg) | 489 | 133 | 622 |
Low Carb Meal Plan
This recipe selected from the eMeals Low Carb Meal Plan.
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