Rosemary-Mushroom Chicken
Arugula-Tomato Salad with Asparagus
Ingredients
- 2 lb boneless, skinless chicken breasts, halved lengthwise
- 1 tsp salt, divided
- ½ tsp pepper
- 3 Tbsp olive oil, divided
- 1 (16-oz) pkg sliced mushrooms
- ¾ cup low-sodium chicken broth
- ¾ cup heavy cream
- 2 tsp dried crushed rosemary (or use thyme)
Instructions
- Sprinkle chicken with ½ tsp salt and pepper. Cook chicken, in batches if necessary, in 2 Tbsp hot oil in a large skillet over medium-high heat 5 to 6 minutes per side or until done. Remove chicken from skillet.
- Cook mushrooms in 1 Tbsp hot oil in same skillet over medium-high heat 8 to 10 minutes or until browned. Stir in broth, cream, rosemary, and ½ tsp salt. Cook 2 to 3 minutes or until sauce is thickened. Serve with chicken.
Side Dish Ingredients
- 1½ lb asparagus, trimmed and cut into 1-inch pieces
- 1 cup water
- 5 Tbsp olive oil
- 2 Tbsp balsamic vinegar
- 1 tsp Dijon mustard
- ¼ tsp garlic powder
- ¼ tsp kosher salt
- 1 (5-oz) pkg baby arugula
- 1 pint grape tomatoes, halved
Side Dish Instructions
- Place asparagus and water in a shallow microwave-safe dish; cover with plastic wrap, and vent one corner. Microwave at HIGH 2 minutes or until crisp-tender; drain.
- Meanwhile, whisk together oil, vinegar, mustard, garlic powder, and salt in a large bowl. Add asparagus, arugula, and tomatoes; toss.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
361
|
129
|
490
|
| Fat (g) | 21 | 12 | 33 |
| Sat. Fat (g) | 9 | 2 | 11 |
| Protein (g) | 37 | 2 | 39 |
| Carb (g) | 3 | 6 | 9 |
| Fiber (g) | 1 | 2 | 3 |
| Sodium (mg) | 473 | 112 | 585 |
Low Carb Meal Plan
This recipe selected from the eMeals Low Carb Meal Plan.
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