Mushroom-Onion Skillet Chicken
Roasted Asparagus
Wine Recommendation
Robert Mondavi Private Selection Chardonnay
Ingredients
- 6 (6-oz) boneless, skinless chicken breasts
- ¾ tsp salt, divided
- ½ tsp pepper
- 3 Tbsp all-purpose flour
- ¼ cup olive oil, divided
- 1 cup frozen pearl onions, thawed and drained (see Note)
- 1 (16-oz) pkg whole mushrooms, quartered
- ¾ cup white wine
- 1½ cups low-sodium chicken broth
- 1 Tbsp cornstarch
- 2 Tbsp butter
- ½ tsp dried thyme
Instructions
- Sprinkle chicken with ½ tsp salt and pepper; sprinkle with flour.
- Brown chicken, in 2 batches, in 3 Tbsp hot oil in a large skillet 4 minutes per side over medium-high heat; remove from skillet.
- Sauté onions and mushrooms in 1 Tbsp hot oil in same skillet 6 minutes or until browned. Add wine; bring to a boil. Cook 2 minutes or until liquid almost evaporates.
- Whisk together broth and cornstarch. Add to skillet; cook 2 minutes, stirring occasionally.
- Return chicken to skillet; cook 1 minute. Remove from heat; stir in butter, thyme, and ¼ tsp salt.
Side Dish Ingredients
- 2 lb asparagus, trimmed (see Note)
- 1 Tbsp olive oil
- ¼ tsp salt
- ¼ tsp pepper
- 2 cloves garlic, minced
Side Dish Instructions
- Preheat oven to 425°F. Toss together asparagus, oil, salt, pepper, and garlic on a large rimmed baking sheet; spread in a single layer.
- Bake 10 to 15 minutes or until asparagus is browned and tender.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
395
|
38
|
433
|
| Fat (g) | 18 | 2 | 20 |
| Sat. Fat (g) | 5 | 0 | 5 |
| Protein (g) | 42 | 2 | 44 |
| Carb (g) | 10 | 4 | 14 |
| Fiber (g) | 1 | 2 | 3 |
| Sodium (mg) | 423 | 99 | 522 |
Low Carb Meal Plan
This recipe selected from the eMeals Low Carb Meal Plan.
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