Creamy Bacon Chicken
Crispy Smashed Potatoes and Roasted Asparagus
Wine Recommendation
Sutter Home Chardonnay
Ingredients
- 6 slices center cut bacon, chopped
- 1 onion, chopped
- 2¼ lb boneless, skinless chicken breasts
- ¾ cup less sodium chicken broth
- ¾ cup heavy cream
Instructions
- Cook bacon and onion in a large skillet over medium-high heat 6 minutes or until bacon is crisp and onion is tender. Remove bacon mixture from skillet, reserving 2 Tbsp drippings in skillet.
- Add chicken to skillet, and cook 5 minutes per side or until browned. Add broth and cream; cook 4 to 5 minutes or until thickened and chicken is done. Sprinkle chicken with bacon mixture.
Side Dish Ingredients
- 2 lb small red potatoes
- ¼ cup olive oil, divided
- 1 tsp garlic powder
- 1 tsp salt, divided
- 1 tsp pepper, divided
- 1½ lb asparagus, trimmed
Side Dish Instructions
- Preheat oven to 450°F. Cook potatoes in boiling water 10 minutes or until just tender; drain and place on a large greased rimmed baking sheet.
- Using a potato masher, mash each potato until flattened, but still in one piece. Drizzle with 3 Tbsp oil; sprinkle with garlic powder, and ½ tsp each salt and pepper.
- Bake 15 to 20 minutes or until edges of potatoes are browned and crispy.
- Toss asparagus with 1 Tbsp oil on another large rimmed baking sheet. Bake 6 to 8 minutes or until browned and tender; sprinkle with ½ tsp each salt and pepper.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
384
|
200
|
584
|
| Fat (g) | 22 | 9 | 31 |
| Sat. Fat (g) | 10 | 1 | 11 |
| Protein (g) | 42 | 4 | 46 |
| Carb (g) | 3 | 27 | 30 |
| Fiber (g) | 0 | 4 | 4 |
| Sodium (mg) | 283 | 223 | 506 |
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