Creamy Shallot Chicken
Roasted Zucchini and Baguette
Wine Recommendation
Sterling Vintner's Collection Chardonnay
Ingredients
- 2 (6-oz) boneless, skinless chicken breasts
- 1 Tbsp olive oil, divided
- 1 shallot, diced
- 2 Tbsp heavy cream
- 2 tsp lemon juice
Instructions
- Sprinkle chicken with salt, if desired. Cook chicken in ½ Tbsp hot oil in a skillet over medium-high heat 5 to 6 minutes per side or until done. Remove from skillet; keep warm.
- Cook shallot in ½ Tbsp hot oil in same skillet over medium-high heat 3 minutes or until browned.
- Stir in cream, lemon juice, and water, if needed, to reach desired sauce consistency; cook 2 minutes or until slightly thickened. Return chicken to skillet, turning to coat.
Side Dish Ingredients
- 1 zucchini, sliced
- 1 Tbsp olive oil
- ¼ tsp garlic powder
- 3 oz French baguette, cut into 2 pieces (see Note)
Side Dish Instructions
- Preheat oven to 450°F. Toss together zucchini, oil, and garlic powder on a rimmed baking sheet; spread in a single layer.
- Roast 10 to 15 minutes or until zucchini is browned and tender. Serve zucchini and bread on each plate.
Nutritional Information
| Main | Side | Total | |
| Servings | 2 | 2 | |
| Calories |
327
|
193
|
520
|
| Fat (g) | 17 | 8 | 25 |
| Sat. Fat (g) | 5 | 1 | 6 |
| Protein (g) | 39 | 6 | 45 |
| Carb (g) | 3 | 25 | 28 |
| Fiber (g) | 1 | 2 | 3 |
| Sodium (mg) | 83 | 264 | 347 |
Quick & Healthy Meal Plan
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