Skillet Chicken with Green Olive and Wine Pan Sauce
Creamy Kale Polenta
Ingredients
- 4 tsp all-purpose flour
- 4 tsp finely shredded Parmesan cheese
- ½ lb boneless, skinless chicken breasts, halved lengthwise
- ⅛ tsp kosher salt
- ⅛ tsp pepper
- 1 Tbsp olive oil
- 2 Tbsp pitted green olives, coarsely chopped
- 1 Tbsp drained capers
- ¼ cup white wine (or use low-sodium chicken broth)
- ¼ cup low-sodium chicken broth
Instructions
- Combine flour and cheese in a shallow bowl. Sprinkle chicken with salt and pepper; dredge in flour mixture, pressing gently to adhere.
- Cook chicken in hot oil in a large nonstick skillet over medium-high heat 2 to 3 minutes per side; remove from skillet.
- Reduce heat to medium. Add olives and capers to skillet; cook 1 minute. Add wine; cook 2 minutes, scraping skillet to loosen browned bits.
- Add broth and chicken. Simmer 5 minutes or until sauce is thickened and chicken is done.
Side Dish Ingredients
- 2 cups low-sodium chicken broth
- ½ cup instant polenta
- ¼ tsp salt
- ¼ tsp pepper
- ½ (5-oz) pkg baby kale
- 1 Tbsp butter
Side Dish Instructions
- Bring broth to a boil in a saucepan over medium heat; gradually whisk in polenta, salt, and pepper. Reduce heat to low; simmer 5 minutes, stirring occasionally. Add kale and butter; stir until kale is wilted and butter is melted.
Nutritional Information
| Main | Side | Total | |
| Servings | 2 | 2 | |
| Calories |
267
|
218
|
485
|
| Fat (g) | 12 | 6 | 18 |
| Sat. Fat (g) | 2 | 4 | 6 |
| Protein (g) | 28 | 6 | 34 |
| Carb (g) | 5 | 33 | 38 |
| Fiber (g) | 0 | 5 | 5 |
| Sodium (mg) | 507 | 446 | 953 |
Low Calorie Meal Plan
This recipe selected from the eMeals Low Calorie Meal Plan.
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