Mushroom and Swiss Chicken
Fruit and Nut Arugula Salad
Wine Recommendation
Sonoma-Cutrer Chardonnay
Ingredients
- 6 (6-oz) boneless, skinless chicken breasts
- 2 Tbsp olive oil, divided
- 1 (16-oz) pkg sliced mushrooms
- 2 Tbsp Worcestershire sauce
- 6 slices Swiss cheese
Instructions
- Pound chicken to an even thickness in a zip-top plastic bag using the heel of your hand or a meat mallet.
- Sprinkle chicken with salt and pepper, if desired. Cook chicken in 1 Tbsp hot oil in a large skillet over medium-high heat 5 to 6 minutes per side or until done.
- Meanwhile, cook mushrooms in 1 Tbsp hot oil in another large skillet over medium-high heat 8 minutes or until browned. Stir in Worcestershire sauce.
- Top chicken with mushrooms and cheese. Cover and cook 2 minutes or until cheese melts.
Side Dish Ingredients
- 6 cups arugula
- ⅓ cup chopped pistachios
- ⅓ cup dried cherries (or use dried cranberries or apricots)
- ⅓ cup olive oil vinaigrette
Side Dish Instructions
- Toss together all ingredients in a bowl.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
375
|
104
|
479
|
| Fat (g) | 17 | 8 | 25 |
| Sat. Fat (g) | 6 | 1 | 7 |
| Protein (g) | 49 | 3 | 52 |
| Carb (g) | 5 | 6 | 11 |
| Fiber (g) | 1 | 1 | 2 |
| Sodium (mg) | 196 | 148 | 344 |
Quick & Healthy Meal Plan
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