Mushroom Skillet Chicken
Balsamic Roasted Root Vegetables and Green Beans
Ingredients
- ½ lb boneless, skinless chicken breasts
- ¼ tsp garlic powder
- ⅛ tsp salt
- ⅛ tsp pepper
- 2 tsp olive oil, divided
- 1 (8-oz) pkg sliced mushrooms
- 1 cup canned cream of mushroom soup (or use cream of chicken)
- ⅓ cup low-sodium chicken broth
- 3 Tbsp 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 tsp 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 tsp 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
- 2 tsp olive oil
- 2 tsp balsamic vinegar
- 1 tsp brown sugar
- 1 tsp low-sodium soy sauce
- 1½ cups frozen root blend
- 1 cup frozen green beans
Side Dish Instructions
- Preheat oven to 400°F. Whisk together oil, vinegar, sugar, and soy sauce. Toss with root vegetables on one side of a rimmed baking sheet; spread in a single layer.
- Spread green beans in a single layer on other side of rimmed baking sheet. Roast 15 to 20 minutes or until browned and tender.
Nutritional Information
| Main | Side | Total | |
| Servings | 2 | 2 | |
| Calories |
284
|
174
|
458
|
| Fat (g) | 12 | 7 | 19 |
| Sat. Fat (g) | 3 | 1 | 4 |
| Protein (g) | 32 | 2 | 34 |
| Carb (g) | 11 | 24 | 35 |
| Fiber (g) | 2 | 5 | 7 |
| Sodium (mg) | 665 | 331 | 996 |
Budget Friendly Meal Plan
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