Creamy Bacon Chicken
Crispy Smashed Potatoes and Roasted Asparagus
Ingredients
- 3 slices bacon, chopped
- ½ onion, chopped
- 3 (6-oz) boneless, skinless chicken breasts
- ⅓ cup gluten-free chicken broth
- ⅓ cup heavy cream
Instructions
- Cook bacon and onion in a large skillet over medium-high heat 6 minutes or until bacon is crisp and onion is tender. Remove bacon mixture from skillet, reserving 1 Tbsp drippings in skillet.
- Add chicken to skillet, and cook 5 minutes per side or until browned. Add broth and cream; cook 3 to 4 minutes or until thickened and chicken is done. Sprinkle chicken with bacon mixture.
Side Dish Ingredients
- 1 lb small red potatoes
- 2 Tbsp olive oil, divided
- ½ tsp garlic powder
- ½ lb asparagus, trimmed
Side Dish Instructions
- Preheat oven to 450°F. Cook potatoes in boiling water 10 minutes or until just tender; drain and place on a greased baking sheet.
- Using a potato masher, mash each potato until flattened, but still in one piece. Drizzle with 1½ Tbsp oil; sprinkle with garlic powder and desired amount of salt and pepper .
- Bake 15 to 20 minutes or until edges of potatoes are browned and crispy.
- Toss asparagus with ½ Tbsp oil on another rimmed baking sheet. Bake 6 to 8 minutes or until browned and tender; season with salt and pepper to taste.
Gluten Free Meal Plan
This recipe selected from the eMeals Gluten Free Meal Plan.
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