Mushroom Skillet Chicken
Balsamic Roasted Root Vegetables and Green Beans
Wine Recommendation
Sonoma-Cutrer Chardonnay
Ingredients
- ½ lb boneless, skinless chicken breasts
- ½ tsp garlic powder
- ¼ tsp salt
- ¼ tsp pepper
- 1 Tbsp olive oil, divided
- 1 (8-oz) pkg sliced mushrooms
- ½ (10.5-oz) can cream of mushroom soup
- ½ cup less sodium chicken broth
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 ½ 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 ½ 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, if desired.
Side Dish Ingredients
- 1 Tbsp balsamic vinegar
- 2 tsp olive oil
- 1½ tsp brown sugar
- 1½ tsp less sodium soy sauce
- ½ (20-oz) pkg frozen root blend
- ½ (12-oz) pkg frozen green beans
Side Dish Instructions
- Preheat oven to 400°F. Whisk together vinegar, oil, sugar, and soy sauce in a bowl. Add root vegetables to bowl; toss. Spread in a single layer on a rimmed baking sheet.
- 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 | 2 | 2 | |
| Calories |
274
|
223
|
497
|
| Fat (g) | 13 | 8 | 21 |
| Sat. Fat (g) | 2 | 1 | 3 |
| Protein (g) | 31 | 3 | 34 |
| Carb (g) | 9 | 33 | 42 |
| Fiber (g) | 2 | 6 | 8 |
| Sodium (mg) | 714 | 459 | 1173 |
| T. Sugs (g) | 4 | 14 | 18 |
| A. Sugs (g) | 0 | 3 | 3 |
Low Calorie Meal Plan
This recipe selected from the eMeals Low Calorie Meal Plan.
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