Creamy Mushroom-Shallot Chicken
Buttery Almond Asparagus and French Bread
Wine Recommendation
Sonoma-Cutrer Chardonnay
Ingredients
- 6 (6-oz) boneless, skinless chicken breasts
- 2 Tbsp olive oil, divided
- 1 (16-oz) pkg sliced mushrooms
- 3 shallots, thinly sliced
- 1 (10.5-oz) can cream of mushroom soup
Instructions
- Sprinkle chicken lightly with salt and pepper, if desired. Cook chicken in 1 Tbsp hot oil, in batches if necessary, in a large skillet over medium-high heat 5 to 6 minutes per side or until done.
- Meanwhile, cook mushrooms and shallots in 1 Tbsp hot oil in a large skillet over medium-high heat 8 minutes or until browned. Add soup and chicken; cook 2 minutes or until soup is thoroughly heated.
Side Dish Ingredients
- 2 lb asparagus, ends trimmed
- 2 Tbsp olive oil
- ½ tsp salt
- 2 Tbsp butter
- ½ cup sliced almonds
- 1 (8-oz) loaf French bread, sliced
Side Dish Instructions
- Preheat oven to 450°F. Toss together asparagus, oil, and salt on a large rimmed baking sheet; spread in a single layer.
- Roast 8 minutes or until asparagus is lightly browned and tender.
- Meanwhile, melt butter in a large skillet. Add nuts, and toast 2 to 3 minutes or until fragrant. Serve nuts over asparagus with bread on the side.
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