Creamy Mushroom-Shallot Chicken
Almond Asparagus
Ingredients
- ¾ lb boneless, skinless chicken breasts
- ⅛ tsp salt
- 2 tsp olive oil, divided
- 1 (8-oz) pkg sliced mushrooms
- 1 shallot, thinly sliced
- ½ (10.5-oz) can cream of mushroom soup
Instructions
- Sprinkle chicken with salt and, if desired, pepper. Cook chicken in 1½ tsp hot oil in a skillet over medium-high heat 5 to 6 minutes per side or until done.
- Meanwhile, cook mushrooms and shallots in 1½ tsp hot oil in a skillet over medium-high heat 8 minutes or until browned. Add soup and chicken; cook 2 minutes or until soup is thoroughly heated.
Side Dish Ingredients
- ¾ lb asparagus, trimmed
- 1 Tbsp olive oil
- ⅛ tsp salt
- ½ Tbsp butter
- 3 Tbsp sliced almonds
Side Dish Instructions
- Preheat oven to 450°F. Toss together asparagus, oil, and salt on a rimmed baking sheet; spread in a single layer. Roast 8 minutes or until asparagus is lightly browned and tender.
- Meanwhile, melt butter in a skillet. Add nuts; toast 2 to 3 minutes or until fragrant. Serve nuts over asparagus.
Nutritional Information
| Main | Side | Total | |
| Servings | 2 | 2 | |
| Calories |
328
|
153
|
481
|
| Fat (g) | 12 | 14 | 26 |
| Sat. Fat (g) | 2 | 3 | 5 |
| Protein (g) | 44 | 4 | 48 |
| Carb (g) | 11 | 5 | 16 |
| Fiber (g) | 2 | 3 | 5 |
| Sodium (mg) | 500 | 170 | 670 |
| T. Sugs (g) | 5 | 2 | 7 |
| A. Sugs (g) | 0 | 0 | 0 |
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