Chicken with Red Pepper Butter Sauce
Spinach Mashed Potatoes
Wine Recommendation
Sonoma-Cutrer Chardonnay
Ingredients
- 2 lb boneless, skinless chicken thighs
- ½ tsp salt
- ½ tsp pepper
- 2 Tbsp olive oil
- 6 Tbsp butter
- 2 cloves garlic, minced
- ¼ cup oil from roasted red peppers
- ½ cup chopped roasted red peppers
Instructions
- Sprinkle chicken with salt and pepper. Cook chicken in hot oil in a large skillet over medium-high heat 5 minutes per side or until done. Remove from skillet; keep warm.
- Melt butter in same skillet over medium heat. Add garlic; cook 1 minute or until fragrant. Stir in red pepper oil and red peppers. Add chicken to skillet, turning to coat in sauce.
Side Dish Ingredients
- 1 (32-oz) container refrigerated mashed potatoes
- 1 (5-oz) pkg spinach
Side Dish Instructions
- Heat potatoes according to package directions. Stir in spinach until wilted.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
414
|
157
|
571
|
| Fat (g) | 34 | 7 | 41 |
| Sat. Fat (g) | 12 | 3 | 15 |
| Protein (g) | 26 | 4 | 30 |
| Carb (g) | 1 | 21 | 22 |
| Fiber (g) | 0 | 2 | 2 |
| Sodium (mg) | 494 | 541 | 1035 |
| T. Sugs (g) | 1 | 2 | 3 |
| A. Sugs (g) | 0 | 0 | 0 |
Quick & Healthy Meal Plan
This recipe selected from the eMeals Quick & Healthy Meal Plan.
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