Week 42

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