Classic Favorite
Company Chicken
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Ingredients
- ½ lb boneless, skinless chicken breasts
- 1 cup fresh whole wheat breadcrumbs (see Note)
- 2 Tbsp olive oil, divided
- 1 tsp chopped fresh sage (or use ¼ tsp dried)
- ¼ tsp dried thyme
- 3 Tbsp butter, divided
- 3 Tbsp whole wheat flour
- ¾ cup low-sodium chicken broth
- ⅛ tsp salt
- ⅛ tsp pepper
- ⅓ cup chopped onion
- ⅓ cup chopped organic celery
- 1 clove garlic, minced
- ⅓ cup sour cream
Instructions
- Preheat oven to 350°F. Bake chicken 25 minutes or until done; cool slightly, and shred.
- Meanwhile, combine breadcrumbs, 1 Tbsp oil, sage, and thyme on a greased rimmed baking sheet.
- Bake 12 to 15 minutes, stirring once, until breadcrumbs are dry.
- Melt 1½ Tbsp butter in a saucepan over medium heat; whisk in flour. Slowly whisk in broth, stirring until smooth. Add salt and pepper. Bring to a boil; cook 5 minutes or until thickened. Set aside.
- Heat 1 Tbsp oil in a large skillet over medium heat. Add onion, celery, and garlic; sauté until tender. Remove from heat. Stir in chicken broth mixture and sour cream.
- Melt 1½ Tbsp butter; toss with breadcrumbs.
- Spread half of breadcrumb mixture on bottom of a greased baking dish. Top with shredded chicken. Pour sauce mixture over chicken; top with remaining breadcrumb mixture.
- Bake, uncovered, 25 to 30 minutes.
Side Dish Ingredients
- 1 (12-oz) pkg broccoli florets
- 2 tsp olive oil
- ½ tsp balsamic vinegar
- ⅛ tsp salt
- ⅛ tsp pepper
Side Dish Instructions
- Steam broccoli in a steamer basket over simmering water 6 minutes or until crisp-tender. Transfer broccoli to a bowl.
- Stir together oil, vinegar, salt, and pepper; drizzle over broccoli, and toss.
Nutritional Information
Main | Side | Total | |
Servings | 2 | 2 | |
Calories |
602
|
89
|
691
|
Fat (g) | 43 | 5 | 48 |
Sat. Fat (g) | 18 | 1 | 19 |
Protein (g) | 34 | 5 | 39 |
Carb (g) | 25 | 9 | 34 |
Fiber (g) | 4 | 4 | 8 |
Sodium (mg) | 502 | 192 | 694 |
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