Chicken and Spring Vegetables
French Bread with Herb Butter
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Ingredients
- ¾ lb boneless, skinless chicken breasts
- ⅛ tsp salt
- ⅛ tsp pepper
- 1½ Tbsp butter, divided
- ⅓ cup thinly sliced onion
- ⅓ cup white wine
- ½ lb asparagus, trimmed
- 1 small clove garlic, minced
- 1 cup frozen green peas, thawed
- 1 Tbsp chopped fresh tarragon
- 1 tsp lemon zest
Instructions
- Cut chicken in half crosswise, and pound to an even thickness between plastic wrap using a meat mallet. Sprinkle chicken with salt and pepper.
- Melt ½ Tbsp butter in a nonstick skillet over medium-high heat; add chicken, and cook 5 to 6 minutes per side or until done. Remove from skillet, and keep warm.
- Add onion to skillet; cook, stirring occasionally, until tender. Add wine, and cook until reduced by half. Add asparagus and garlic to skillet; cook 3 minutes. Stir in peas, and cook until thoroughly heated.
- Stir in 1 Tbsp butter until melted. Sprinkle with tarragon and lemon zest. Serve with chicken.
Side Dish Ingredients
- 3 oz French bread
- 1½ Tbsp butter, softened
- ½ tsp Italian seasoning
Side Dish Instructions
- Preheat broiler. Cut bread in half lengthwise; place on a small baking sheet. Broil 2 minutes or until toasted.
- Stir together butter and Italian seasoning. Serve herb butter with bread.
Nutritional Information
| Main | Side | Total | |
| Servings | 2 | 2 | |
| Calories |
370
|
192
|
562
|
| Fat (g) | 13 | 10 | 23 |
| Sat. Fat (g) | 7 | 6 | 13 |
| Protein (g) | 44 | 5 | 49 |
| Carb (g) | 15 | 23 | 38 |
| Fiber (g) | 5 | 1 | 6 |
| Sodium (mg) | 365 | 324 | 689 |
| T. Sugs (g) | 6 | 2 | 8 |
| A. Sugs (g) | 0 | 0 | 0 |
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