Creamy Shallot Chicken
Roasted Zucchini and Baguette
Wine Recommendation
Kendall-Jackson Vintner's Reserve Chardonnay
Ingredients
- 6 (6-oz) boneless, skinless chicken breasts
- 3 Tbsp olive oil, divided
- 2 shallots, diced
- ⅓ cup heavy cream
- 2 Tbsp lemon juice
Instructions
- Sprinkle chicken with salt, if desired. Cook chicken, in batches if necessary, in 2 Tbsp hot oil in a large skillet over medium-high heat 5 to 6 minutes per side or until done. Remove from skillet; keep warm.
- Cook shallot in 1 Tbsp hot oil in same skillet over medium-high heat 3 minutes or until browned.
- Stir in cream, lemon juice, and water, if needed, to reach desired sauce consistency; cook 2 minutes or until slightly thickened. Return chicken to skillet, turning to coat.
Side Dish Ingredients
- 3 zucchini, sliced
- 2 Tbsp olive oil
- 1 tsp garlic powder
- 1 (10-oz) French baguette, cut into 6 pieces (see Note)
Side Dish Instructions
- Preheat oven to 450°F. Toss together zucchini, oil, and garlic powder on a large rimmed baking sheet; spread in a single layer.
- Roast 10 to 15 minutes or until browned and tender.
- Serve bread with chicken and zucchini.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
318
|
187
|
505
|
| Fat (g) | 16 | 6 | 22 |
| Sat. Fat (g) | 5 | 1 | 6 |
| Protein (g) | 39 | 6 | 45 |
| Carb (g) | 2 | 28 | 30 |
| Fiber (g) | 0 | 2 | 2 |
| Sodium (mg) | 82 | 293 | 375 |
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