Meals of the Week: Day 1

Baked Mushroom and Asparagus Chicken



Servings: 6
Ingredients:
1. 6 boneless Chicken breast halves (4 oz each)
2. 1 bundle of Asparagus
3. 3 cups sliced fresh Mushrooms
4. 1/2 cup Chicken broth (low sodium)
5. 1/4 cup Sherry
2-3 tbs. Butter, divided
1/4tsp. Salt
1/4tsp. Pepper



Directions:
1. Preheat Oven to 400 degrees.

2. Prepare the asparagus. Snap the ends off the asparagus and discard. Cut the stalks into thirds or fourths, depending on the size, to create 1" pieces. Add to a baking sheet, drizzle with two tablespoons of olive oil, and season with salt and pepper. Bake 15-20 minutes, checking often, until tender and the ends are crisp. Set aside.

3. In a large skillet, sauce mushrooms in 2 tablespoons butter until tender.
4. Place Chicken in un-greased shallow 3 qt. Baking dish; sprinkle with salt and pepper. Melt remaining butter; drizzle over chicken.
5. Combine sherry and chicken broth; pour over chicken.
6. Place in asparagus and spoon mushrooms over top.
7. Cover and bake at 400 for 20-25mins or until chicken is no longer pink.







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