Skillet Mushroom and Onion Chicken
Roasted Green Beans
Wine Recommendation
The Stag Santa Barbara County Chardonnay
Ingredients
- ¾ lb boneless, skinless chicken thighs
- 2 tsp olive oil, divided
- 1 (8-oz) pkg sliced mushrooms
- ½ cup canned French onion soup
- 2 slices provolone cheese (or use Gruyere or Swiss)
- 2 Tbsp chopped fresh parsley (optional)
Instructions
- Cook chicken in 1 tsp hot oil in a large skillet over medium-high heat 5 to 6 minutes per side or until done.
- Meanwhile, cook mushrooms in 1 tsp hot oil in another large skillet over medium-high heat 8 minutes or until browned. Add soup; cook 3 minutes or until thoroughly heated.
- Add chicken to mushroom mixture. Top with cheese, and cook 2 minutes or until cheese melts. Sprinkle with parsley, if desired.
Side Dish Ingredients
- 1 (12-oz) pkg green beans
- 2 tsp olive oil
- 2 tsp minced garlic
- ⅛ tsp salt
- ⅛ tsp pepper
Side Dish Instructions
- Preheat oven to 450°F. Toss together all ingredients on a rimmed baking sheet; spread in a single layer. Bake 12 minutes or until lightly browned and tender.
Nutritional Information
| Main | Side | Total | |
| Servings | 2 | 2 | |
| Calories |
373
|
97
|
470
|
| Fat (g) | 19 | 5 | 24 |
| Sat. Fat (g) | 7 | 1 | 8 |
| Protein (g) | 44 | 3 | 47 |
| Carb (g) | 7 | 13 | 20 |
| Fiber (g) | 2 | 5 | 7 |
| Sodium (mg) | 642 | 156 | 798 |
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