Dijon Mustard Chicken
Roasted Potatoes and Asparagus
Ingredients
- 2¼ lb boneless, skinless chicken breasts
- ½ tsp pepper
- 2 Tbsp butter
- 2 shallots, thinly sliced
- ⅔ cup white wine
- 1 cup less sodium chicken broth
- ¾ cup Dijon mustard
- ½ cup heavy cream
- 1 Tbsp chopped fresh thyme
Instructions
- Pound chicken to an even thickness between plastic wrap using a meat mallet. Sprinkle with pepper.
- Melt butter in a Dutch oven over medium-high heat. Add chicken, and cook 5 to 6 minutes per side or until browned. Remove chicken from pot; keep warm.
- Add shallots; cook 3 to 4 minutes or until browned and tender. Reduce heat to medium; add wine, and cook until reduced by half. Add chicken, broth, mustard, cream, and thyme to pot; cook 3 minutes or until sauce is thickened.
Side Dish Ingredients
- 6 Tbsp olive oil
- 1 Tbsp chopped fresh thyme
- ½ tsp salt
- ½ tsp pepper
- 1½ lb small red potatoes, halved
- 1½ lb asparagus, trimmed
Side Dish Instructions
- Preheat oven to 450°F. Whisk together oil, thyme, salt, and pepper in a small bowl .
- Toss together potatoes and half of oil mixture on a large rimmed baking sheet; spread in a single layer. Bake 5 minutes.
- Toss together asparagus and remaining oil mixture on another large rimmed baking sheet; spread in a single layer. Add asparagus to oven; bake potatoes and asparagus 15 minutes longer or until browned and tender.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
359
|
212
|
571
|
| Fat (g) | 16 | 14 | 30 |
| Sat. Fat (g) | 8 | 2 | 10 |
| Protein (g) | 40 | 4 | 44 |
| Carb (g) | 3 | 21 | 24 |
| Fiber (g) | 0 | 3 | 3 |
| Sodium (mg) | 929 | 216 | 1145 |
| T. Sugs (g) | 2 | 3 | 5 |
| A. Sugs (g) | 0 | 0 | 0 |
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