Mushroom Skillet Chicken
Balsamic Roasted Root Vegetables and Green Beans
Ingredients
- 1½ lb boneless, skinless chicken breasts
- ¾ tsp garlic powder
- ½ tsp salt
- ½ tsp pepper
- 2 Tbsp olive oil, divided
- 1 (16-oz) pkg sliced mushrooms
- 1 (10.5-oz) can cream of mushroom soup (or use cream of chicken)
- ¾ cup low-sodium chicken broth
- ½ cup chopped fresh parsley (optional)
Instructions
- Pound chicken to an even thickness using the heel of your hand or a meat mallet. Sprinkle chicken with garlic powder, salt, and pepper.
- Cook chicken in 1 Tbsp hot oil in a large skillet over medium-high heat 6 minutes per side or until browned and done. Remove from skillet; keep warm.
- Cook mushrooms in 1 Tbsp hot oil 6 to 8 minutes or until browned. Stir in soup and broth. Reduce heat to medium; cook 3 minutes or until thickened, stirring to coat. Serve chicken with sauce; sprinkle with parsley.
Side Dish Ingredients
- 1½ Tbsp olive oil
- 1½ Tbsp balsamic vinegar
- 1 Tbsp brown sugar
- 1 Tbsp low-sodium soy sauce
- 1 (20-oz) pkg frozen root blend
- 1 (12-oz) pkg frozen green beans
Side Dish Instructions
- Preheat oven to 400°F. Whisk together oil, vinegar, sugar, and soy sauce. Toss with root vegetables on a large rimmed baking sheet; spread in a single layer. Spread green beans in a single layer on another rimmed baking sheet. Roast 15 to 20 minutes or until vegetables are browned and tender.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
228
|
151
|
379
|
| Fat (g) | 10 | 6 | 16 |
| Sat. Fat (g) | 2 | 0 | 2 |
| Protein (g) | 29 | 2 | 31 |
| Carb (g) | 6 | 22 | 28 |
| Fiber (g) | 1 | 4 | 5 |
| Sodium (mg) | 440 | 306 | 746 |
Budget Friendly Meal Plan
This recipe selected from the eMeals Budget Friendly Meal Plan.
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