Bacon-and-Mushroom-Topped Chicken
Lemon-Pepper Green Beans
Ingredients
- 1½ lb boneless, skinless chicken thighs
- 2 tsp Italian seasoning
- ½ tsp salt
- ½ tsp pepper
- 2 Tbsp olive oil
- 4 slices bacon, chopped
- 1 (16-oz) pkg baby portobello mushrooms, sliced
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1 Tbsp chopped fresh thyme
Instructions
- Sprinkle chicken with seasoning, salt, and pepper. Cook in hot oil in a large skillet over medium-high heat 3 to 4 minutes per side or until done.
- Meanwhile, cook bacon in a large skillet over medium-high heat 5 to 6 minutes or until crisp. Remove from skillet, reserving drippings in skillet. Add mushrooms and garlic to drippings; cook 5 to 6 minutes or until browned.
- Reduce heat to medium. Add chicken and cream to skillet, turning to coat. Cook 2 to 3 minutes or until sauce is thickened. Serve chicken with sauce; sprinkle with bacon and thyme.
Side Dish Ingredients
- ¼ cup slivered almonds
- 3 Tbsp butter, divided
- 1 (16-oz) pkg frozen whole green beans
- 2 tsp lemon-pepper seasoning
Side Dish Instructions
- Sauté nuts in 1 Tbsp butter in a small skillet over medium heat until lightly browned.
- Cook green beans according to package directions.
- Toss green beans with 2 Tbsp butter and lemon-pepper seasoning. Sprinkle with nuts.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
389
|
99
|
488
|
| Fat (g) | 29 | 8 | 37 |
| Sat. Fat (g) | 13 | 4 | 17 |
| Protein (g) | 28 | 2 | 30 |
| Carb (g) | 5 | 5 | 10 |
| Fiber (g) | 1 | 3 | 4 |
| Sodium (mg) | 418 | 152 | 570 |
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