Garlic Butter Chicken
Kale-Parmesan Polenta
Wine Recommendation
Kendall-Jackson Vintner's Reserve Chardonnay
Ingredients
- ¾ lb boneless, skinless chicken breasts
- ⅛ tsp salt
- ⅛ tsp pepper
- 2 Tbsp butter
- 1 clove garlic, minced
- ½ tsp paprika
- ½ tsp Italian seasoning
Instructions
- Pound chicken to ½-inch thickness in a zip-top plastic bag using the heel of your hand or a meat mallet; sprinkle with salt and pepper.
- Melt butter in a large skillet over medium-high heat. Cook chicken in skillet 4 to 5 minutes per side or until done.
- Stir in garlic, paprika, and seasoning; cook 1 to 2 minutes or until garlic is fragrant. Serve butter mixture with chicken.
Side Dish Ingredients
- 2 cups low-sodium chicken broth
- ½ cup instant polenta
- ⅛ tsp salt
- ⅛ tsp pepper
- ⅓ cup freshly shredded Parmesan cheese
- 1½ cups baby kale
Side Dish Instructions
- Bring broth to a boil in a large saucepan over medium heat; gradually whisk in polenta, salt, and pepper.
- Reduce heat to low; simmer 5 minutes, stirring occasionally. Add cheese and kale; stir until cheese melts and kale wilts.
Nutritional Information
| Main | Side | Total | |
| Servings | 2 | 2 | |
| Calories |
310
|
228
|
538
|
| Fat (g) | 16 | 4 | 20 |
| Sat. Fat (g) | 8 | 2 | 10 |
| Protein (g) | 39 | 11 | 50 |
| Carb (g) | 2 | 37 | 39 |
| Fiber (g) | 0 | 5 | 5 |
| Sodium (mg) | 314 | 455 | 769 |
Quick & Healthy Meal Plan
This recipe selected from the eMeals Quick & Healthy Meal Plan.
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