Rosemary-Mushroom Chicken
Buttermilk Mashed Potatoes and Green Beans
Ingredients
- 2 lb boneless, skinless chicken breasts, halved lengthwise
- ¾ tsp salt, divided
- ½ tsp pepper
- 3 Tbsp olive oil, divided
- 1 (16-oz) pkg sliced mushrooms
- ¾ cup low-sodium chicken broth
- ¾ cup heavy cream
- 2 tsp dried crushed rosemary (or use thyme)
Instructions
- Sprinkle chicken with ½ tsp each salt and pepper. 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 chicken from skillet.
- Cook mushrooms in 1 Tbsp hot oil in same skillet over medium-high heat 6 minutes or until browned. Stir in broth, cream, rosemary, and ¼ tsp salt. Cook 2 to 3 minutes or until sauce is thickened. Serve with chicken.
Side Dish Ingredients
- 1½ lb red potatoes
- ¾ cup buttermilk
- ½ cup chopped fresh chives
- 6 Tbsp butter
- ¾ tsp salt, divided
- ¾ tsp pepper, divided
- 2 (12-oz) pkg green beans
Side Dish Instructions
- Bring potatoes and water to cover to a boil in a large saucepan. Cook 12 to 14 minutes or until tender; drain.
- Add buttermilk, chives, butter, and ½ tsp each salt and pepper. Mash with a potato masher to desired smoothness.
- Meanwhile, cook green beans according to package directions. Toss with ¼ tsp each salt and pepper.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
363
|
237
|
600
|
| Fat (g) | 22 | 13 | 35 |
| Sat. Fat (g) | 9 | 8 | 17 |
| Protein (g) | 38 | 5 | 43 |
| Carb (g) | 4 | 28 | 32 |
| Fiber (g) | 1 | 5 | 6 |
| Sodium (mg) | 380 | 442 | 822 |
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