Average Rating: 4.90909TOTAL TIME: Prep: 15 min. Bake: 25 min.
YIELD: 6 servings.Ingredients
- 1 pound fresh asparagus, trimmed and cut into 2-inch pieces
- 2 large sweet red peppers, cut into strips
- 1 tablespoon olive oil
- 1-1/2 teaspoons salt, divided
- 3/4 teaspoon coarsely ground pepper, divided
- 6 boneless skinless chicken breast halves (6 ounces each)
- 5 tablespoons butter, divided
- 1/4 cup all-purpose flour
- 1 cup chicken broth
- 1 cup heavy whipping cream
- 1/4 cup white wine or additional chicken broth
- 1-1/2 cups shredded Monterey Jack cheese, divided
Instructions
- 1. Preheat oven to 400°. Place asparagus and red peppers in a greased 13x9-in. baking dish; toss with oil, 1/2 teaspoon salt and 1/4 teaspoon pepper. Roast just until crisp-tender, 5-8 minutes. Remove vegetables from dish.
- 2. Season chicken with the remaining salt and pepper. In a large skillet, heat 1 tablespoon butter over medium heat; brown 3 chicken breasts on both sides. Transfer to the same baking dish. Repeat with an additional 1 tablespoon butter and remaining chicken. Top chicken with roasted vegetables.
- 3. In same skillet, melt remaining butter over medium heat. Stir in flour until smooth; gradually whisk in broth, cream and wine. Bring to a boil over medium heat, stirring constantly; cook and stir until thickened, 2-3 minutes. Stir in 1 cup cheese until melted. Pour over chicken.
- 4. Bake, uncovered, until a thermometer inserted in chicken reads 165°, 25-30 minutes. Sprinkle with remaining cheese.
Nutrition Facts
1 serving: 581 calories, 40g fat (22g saturated fat), 200mg cholesterol, 1093mg sodium, 11g carbohydrate (3g sugars, 2g fiber), 44g protein.
