Lemon Chicken
Mashed Potatoes and Almond Asparagus
Wine Recommendation
Sonoma-Cutrer Chardonnay
Ingredients
- 6 (6-oz) boneless, skinless chicken breasts
- 2 Tbsp olive oil
- 2 lemons
- 1 cup heavy cream
- ½ cup low-sodium chicken broth
- ¼ cup chopped fresh parsley (optional)
Instructions
- Pound chicken to an even thickness in a zip-top plastic bag with the heel of your hand or a meat mallet. Sprinkle with salt and pepper, if desired. Cook chicken, in batches if necessary, in hot oil in a large skillet 5 minutes per side or until browned.
- Meanwhile, grate 2 tsp zest and squeeze 3 Tbsp juice from lemons. Add lemon zest, lemon juice, cream, and broth to skillet with chicken. Cook 3 to 4 minutes or until sauce is thickened and chicken is done. Sprinkle with parsley, if desired.
Side Dish Ingredients
- 1½ lb asparagus, trimmed
- 1 Tbsp olive oil
- ¼ tsp salt
- ¼ tsp pepper
- 1 (24-oz) pkg refrigerated mashed potatoes
- 2 Tbsp butter
- ½ cup sliced almonds
Side Dish Instructions
- Preheat oven to 450°F. Toss together asparagus, oil, salt, and pepper on a large rimmed baking sheet; spread in a single layer. Roast 15 minutes or until tender and lightly browned.
- Meanwhile, cook potatoes according to package directions.
- Melt butter in a skillet over medium heat. Add nuts; cook 3 to 4 minutes or until toasted. Toss nuts with asparagus.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
383
|
229
|
612
|
| Fat (g) | 23 | 15 | 38 |
| Sat. Fat (g) | 11 | 7 | 18 |
| Protein (g) | 40 | 6 | 46 |
| Carb (g) | 2 | 19 | 21 |
| Fiber (g) | 0 | 4 | 4 |
| Sodium (mg) | 93 | 513 | 606 |
Quick & Healthy Meal Plan
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