Balsamic Sheet Tray Chicken with Vegetables
PREP TIME: 0min COOK TIME: 25min
|Serving Per Recipe: 4|
|Amount Per Serving|
|% Daily Value*|
|Total Fat 13g||20%|
|Saturated Fat 8g||40%|
|Total Carbs 4g||1%|
|Dietary Fiber 1g||4%|
|Vitamin A %|
|Vitamin C %|
|*Percent Daily Values are based
on a 2,000 calorie diet.
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1/2 lb.fresh asparagus
1/4 cupunsalted butter (4 tablespoons)
1 tbsp.Dijon mustard
3 tbsp.lemon juice and thin lemon slices to garnish
2 tbsp.half and half
Preheat oven to 375°F. Spray a baking sheet with cooking spray. Place breasts on baking sheet, and bake 15 minutes, or until juices run clear and a thermometer inserted into the center of a breast reads 170°F.
TIP: This recipe may easily serve 2 people instead of 4 people by using half the quantity of all ingredients (remember that 3 teaspoons= 1 tablespoon). To serve 6 people, use 6 breasts, 3/4 pound asparagus, 6 tablespoons unsalted butter, 2 tablespoons Dijon-style mustard, 1/4 tablespoons lemon juice, and 3 tablespoons half and half.
Meanwhile, wash asparagus and trim about 2 inches off bottom of stem. In a large skillet, bring about 1/2 inch of water to a boil. Season the water with salt and add the asparagus. Cook the asparagus for about 3 minutes or until bright green and tender. Remove asparagus and water from skillet and reduce heat to low.
Melt butter in skillet over low heat and add mustard, lemon juice and half and half while stirring with a whisk for about 2 minutes. Season with salt to taste.
Place asparagus and a baked chicken breast on each plate, drizzle chicken with lemon-butter sauce and garnish with thin slices of lemon. Serve.
Lemon Chicken with AsparagusAdd Your Comment