Chicken and Mushrooms
Garlic-Herb Mashed Potatoes and Asparagus
Ingredients
- 6 (6-oz) boneless, skinless chicken breasts
- ½ tsp salt, divided
- ½ tsp pepper, divided
- 1 Tbsp olive oil
- 3 Tbsp butter
- 1 (16-oz) pkg sliced baby portobello mushrooms
- 2 shallots, sliced
- ¼ cup all-purpose flour
- 2 cups low-sodium chicken broth, divided
- ½ cup chopped fresh flat-leaf parsley
Instructions
- Sprinkle chicken with ¼ tsp each salt and pepper. Cook chicken in hot oil in a large skillet over medium-high heat 4 to 5 minutes per side or until done. Remove from skillet; keep warm.
- Melt butter in same skillet over medium-high heat. Add mushrooms and shallots; cook 5 to 6 minutes or until browned.
- Reduce heat to medium. Whisk in flour, stirring constantly. Add ¾ cup broth to skillet, stirring until blended and thickened. Gradually add 1¼ cups broth, whisking constantly, until blended and sauce is thickened.
- Return chicken to skillet, turning to coat. Serve chicken with mushrooms and gravy. Sprinkle with parsley.
Side Dish Ingredients
- 2 lb red potatoes
- 2 (8-oz) pkg trimmed asparagus
- ¾ cup milk
- ½ cup chopped fresh flat-leaf parsley
- 6 Tbsp butter
- ½ tsp salt
- ½ tsp pepper
- 3 cloves garlic, minced
Side Dish Instructions
- Bring potatoes and water to cover to a boil in a large saucepan. Cook 12 to 14 minutes or until potatoes are tender; drain.
- Meanwhile, cook asparagus according to package directions.
- Stir milk, parsley, butter, salt, pepper, and garlic into potatoes; mash.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
326
|
246
|
572
|
| Fat (g) | 13 | 13 | 26 |
| Sat. Fat (g) | 5 | 8 | 13 |
| Protein (g) | 42 | 6 | 48 |
| Carb (g) | 10 | 29 | 39 |
| Fiber (g) | 1 | 4 | 5 |
| Sodium (mg) | 347 | 330 | 677 |
Quick & Healthy Meal Plan
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