A fairly easy recipe to make that is a complete dinner with chicken breasts, wine, vegetables, a sauce and cheese!
1. Cook asparagus. Boil OR roast the asparagus. Place cooked asparagus in a bowl.
2. Melt 2 Tbsp. butter and 1 Tbsp. olive oil in a frying pan. Add sliced mushrooms and cook 5 minutes until soft. Stir in diced onion and cook 3 min. Add minced garlic cloves and season with 1/4 tsp salt and 1/4 tsp pepper and 2 Tbsp. parsley. Cook another 2 min. then remove mixture from pan to the bowl with the asparagus. Clean the frying pan.
3. Slice the thick chicken breasts in half lengthwise and pound each cutlet until they are 1/4" thick. Season chicken all over with 1/2 tsp salt and 1/4 tsp pepper. Add 1 Tbsp butter and 1 Tbsp. oil to frying pan and heat with medium/high heat. When butter has melted, add chicken breasts and saute 3 to 4 minutes per side. Remove chicken from frying pan.
4. Add 1 1/2 cups wine to the frying pan. Boil the wine until reduced by half. (about 5 minutes). Scrape the bottom of the pan to deglaze.
Add 1 1/2 cups beef broth and boil about 10 minutes (about 2/3 cups liquid should be remaining). Add 1/2 cup whipping cream and simmer about 2 minutes. Season with salt and pepper.
5. Pour the sauce in a large casserole dish. Place the chicken in the pan. Turn the chicken over so the sauce is placed on both sides of the chicken. Top the chicken with the mushrooms and asparagus. Sprinkle with 1 cup of mozzarella cheese. Broil for 3-4 minutes until the cheese is melted. Remove from oven, garnish with fresh parsley.
Make sure the chicken is done when you remove it from the frying pan.
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Serving Size: 1 Serving (475g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 519 | ||
Calories from Fat: 298 (57%) | ||
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Amt Per Serving | % DV | |
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Total Fat 33.1g | 44 % | |
Saturated Fat 16.3g | 82 % | |
Monounsaturated Fat 11.2g | ||
Polyunsanturated Fat 3.2g | ||
Cholesterol 142mg | 44 % | |
Sodium 588.9mg | 20 % | |
Potassium 1136.3mg | 30 % | |
Total Carbohydrate 12.1g | 4 % | |
Dietary Fiber 3.5g | 14 % | |
Sugars, other 8.7g | ||
Protein 43.9g | 63 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 519
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