Prep Time: 20 mins, Cook Time: 20 mins, Total Time: 40 mins, Makes: 4 servings
This Creamy Chicken and Vegetables recipe is perfect any night of the week. The tender chicken is tossed with a simple yet delicious creamy sauce and vegetables that tastes like a chicken pot pie minus the pie crust.
Ingredients
For the Sauteed Chicken:
1 lb. Smart Chicken brand boneless skinless chicken breasts, butterflied
1-2 tablespoons avocado oil, for sautéing the chicken
pinch kosher salt, to season the chicken
few turns cracked black pepper, to season the chicken
For the Creamy Sauce and Vegetables:
1 tablespoon butter
½ cup yellow onion, diced small
⅓ cup carrots, diced small
⅓ cup celery, diced small
1.5 teaspoons garlic, minced, about 2-3 cloves
2 sprigs thyme
2 sprigs rosemary, or oregano
1 sprig sage
kosher salt, to taste
cracked black pepper, to taste
¾-1 cup low sodium chicken broth
½ cup heavy cream
⅓ cup peas, fresh or frozen
2-3 tablespoons grated parmesan cheese
1 tablespoon Italian parsley, chopped small
Directions
Prep the Chicken: Butterfly two chicken breasts into four thin cutlets. Season both sides with kosher salt and cracked black pepper.
Sauté the Chicken: Heat a sauté pan over medium high heat and add the avocado oil. Once the oil is hot but not smoking add the seasoned chicken. Sauté for 4-5 minutes per side. Cooking time will vary based on the thickness of the chicken. Remove the chicken from the pan.
Make the Sauce: In the same pan, add the butter. Once melted, add the finely diced onion, carrots and celery. Sauté until tender. Add the fresh herbs. Season with kosher salt and cracked black pepper. Add the minced garlic and sauté for 1-2 more minutes.
Deglaze the pan with low sodium chicken broth. Scrape any crispy bits from the bottom of the pan. Let the broth reduce by 1/4 then remove the fresh herbs. Add the heavy cream and peas. Stir well. Finally add the grated parmesan cheese. Once the sauce reduces to your preferred thickness, nestle the chicken back into the sauce. Top with freshly chopped parsley and serve.
Nutrition
Serving: 1 serving or 1 chicken cutlet with 1/4 of the sauce and vegetables., Calories: 330kcal, Carbohydrates: 7g, Protein: 28g, Fat: 21g, Saturated Fat: 10g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 7g, Trans Fat: 0.1g, Cholesterol: 116mg, Sodium: 235mg, Potassium: 620mg, Fiber: 2g, Sugar: 3g, Vitamin A: 2603IU, Vitamin C: 11mg, Calcium: 71mg, Iron: 1mg
