Mushroom-Onion Skillet Chicken
Roasted Asparagus
Wine Recommendation
Robert Mondavi Private Selection Chardonnay
Ingredients
- 2 (6-oz) boneless, skinless chicken breasts
- ¼ tsp salt, divided
- ⅛ tsp pepper
- 1 Tbsp all-purpose flour
- 1½ Tbsp olive oil, divided
- ½ cup frozen pearl onions, thawed and drained (see Note)
- ½ (8-oz) pkg whole mushrooms, quartered
- ¼ cup white wine
- ½ cup low-sodium chicken broth
- 1 tsp cornstarch
- 1 Tbsp butter
- ⅛ tsp dried thyme
Instructions
- Sprinkle chicken with ⅛ tsp salt and pepper; sprinkle with flour.
- Brown chicken in 1 Tbsp hot oil in a large skillet 4 minutes per side over medium-high heat; remove from skillet.
- Sauté onions and mushrooms in ½ 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 ⅛ tsp salt.
Side Dish Ingredients
- 1 lb asparagus, trimmed (see Note)
- 2 tsp olive oil
- ¼ tsp salt
- ⅛ tsp pepper
- 1 small clove 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 | 2 | 2 | |
| Calories |
421
|
85
|
506
|
| Fat (g) | 21 | 5 | 26 |
| Sat. Fat (g) | 6 | 1 | 7 |
| Protein (g) | 41 | 5 | 46 |
| Carb (g) | 10 | 9 | 19 |
| Fiber (g) | 1 | 5 | 6 |
| Sodium (mg) | 601 | 299 | 900 |
Low Carb Meal Plan
This recipe selected from the eMeals Low Carb Meal Plan.
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