Week 42

Our delicious recipe on the menu this week is Seared Chicken with Mushroom Gravy, Goat Cheese Polenta and Asparagus. This sounds so good we can almost taste it?

PREP TIME: 10 min
COOK TIME: 25 min
TOTAL: 35 min

INGREDIENTS:
CHICKEN WITH MUSHROOM GRAVY:
• 2 lb boneless, skinless chicken breasts, halved lengthwise
• 1 tsp salt, divided
• 1 tsp pepper, divided
• 2 Tbsp olive oil
• 2 Tbsp butter
• 4 (4-oz) pkg gourmet blend mushrooms
• 1 cup chopped onion
• 2 Tbsp minced garlic
• 2 Tbsp all-purpose flour
• 1 cup low-sodium chicken broth

GOAT CHEESE POLENTA AND ASPARAGUS:
• 4 cups low-sodium chicken broth
• 1 cup instant polenta
• 1⁄2 tsp salt, divided
• 1⁄2 tsp pepper, divided
• 1⁄2 cup crumbled goat cheese
• 2 (12-oz) pkg asparagus
• 2 Tbsp butter

INSTRUCTIONS FOR CHICKEN:
Sprinkle chicken with 1/2 tsp each salt and pepper. Cook chicken, in batches, in hot oil in a large nonstick skillet over medium-high heat 4 to 5 minutes per side or until done. Remove from skillet, and keep warm. Melt butter in a skillet over medium-high heat. Add mushrooms, onions, garlic, and 1/2 tsp each salt and pepper; cook 4 minutes or until browned and tender. Stir in flour; cook 1 minute. Gradually add broth, stirring until blended. Return to a boil, reduce heat, and simmer 4 to 6 minutes or until sauce is thickened. Spoon sauce over chicken.
NOTE: Garnish with chopped fresh parsley or thyme, if desired.

FOR GOAT CHEESE POLENTA AND ASPARAGUS:
Bring broth to a boil in a saucepan over medium-high heat; gradually whisk in polenta and 1/4 tsp each salt and pepper. Reduce heat to low; simmer 5 minutes, stirring occasionally. Add cheese; stir until cheese is melted. Meanwhile, cook asparagus according to package directions; toss with butter and 1/4 tsp each salt and pepper.

NUTRITION AT A GLANCE:
CHICKEN: Serving size: 6, 303 calories, 13g fat, 4g saturated fat, 37g protein, 10g carbohydrates, 1g fiber, 504mg sodium
GOAT CHEESE POLENTA AND ASPARAGUS: Serving size: 6 servings, 187 calories, 6g fat, 4g saturated fat, 8g protein, 27g carbohydrates, 5g fiber, 318mg sodium