Monteray Chicken with Roasted Veggies Recipe
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Category: |
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Ingredients: |
Ingredients: 1 lb fresh asparagus cut into 2 in pieces
2 Lg sweet red peppers cut into strips
1 T Olive oil
1 1/2 t salt, divided
3/4 t pepper, divided
6 boneless skinless chicken breast halves
5 T butter, divided
1/4 C flour
1 C chicken broth
1 C heavy whipping cream
1/4 C white wine
6 oz shredded monteray jack cheese, divided (1 1/2 cups)
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Directions: |
Directions:Preheat oven to 400 degrees. Place asparagus and peppers in a greased 13 x 9 baking dish; toss with oil, 1/2 t salt and 1/4 t pepper. Roast 5 - 8 min or just until crisp tender. Remove from dish. Season Chicken with remaining salt and pepper. In a large skillet, heat 1 T butter; brown 3 chicken breasts on both sides. Transfer to the same baking dish. Repeat with an additional 1 T butter remaining chicken. Top chicken with roasted vegetables.
In same skillet, melt remaining butter over medium heat. Stir in flour until smooth and gradually whisk in the broth, cream and wine. Bring to a boil stirring constantly. Cook and stir 2 - 3 min or until thickened. Stir in 1 cup cheese until melted. Pour over chicken.
Bake uncovered 25 to 30 min or till meat thermometer in chicken reads 165 degrees. Sprinkle with remaining cheese. |
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