Careme

Ingredients

• Simple Truth® Natural Boneless Skinless Fresh Chicken Breast Family Pack 2.25 lb $5.49/lb sale
• Kroger® Whole Baby Bella Mushrooms or sliced baby bellas 16 oz $3.69–$3.99 per 8 oz
• Green Asparagus 1.5 lb $4.99/lb sale
• Yukon Gold Potatoes 2 lb $1.49/lb
• Shallots 2 medium $4.49/lb
• Garlic 1 bulb $1.50 each
• Simple Truth Organic® Low Sodium Free Range Chicken Broth 1 carton $1.79 sale
• Parsley 1 bunch $1.69 each
• Fresh lemons 2 $1.69 each organic / bag available

Instructions

1. Heat oven to 425°F. Boil 2 lb Yukon gold potatoes in salted water until tender, 15–18 minutes. Drain, steam dry, then place on a sheet pan and gently smash. Drizzle with oil, season, and roast 20–25 minutes until crisp.
2. Season 2.25 lb chicken breasts with salt, pepper, lemon zest, and 2 minced garlic cloves. Sear in a large oven-safe skillet with oil over medium-high until golden, about 2–3 minutes per side. Transfer to oven and roast 10–15 minutes until just cooked through. Rest on a plate.
3. In the same skillet, cook 2 minced shallots in a little butter or oil for 2 minutes. Add 16 oz mushrooms and cook until browned, 8–10 minutes. Add 2 minced garlic cloves and cook 30 seconds.
4. Add 1 cup chicken broth and 1–2 tbsp lemon juice; simmer until lightly reduced. Stir in chopped parsley and a small knob of butter if desired for gloss.
5. Toss 1.5 lb asparagus with oil, salt, and pepper, then roast on a separate pan 8–10 minutes until tender-crisp. Finish with lemon juice.
6. Slice chicken and plate with mushroom pan sauce spooned over the top, crisp smashed potatoes, and asparagus aligned alongside for a cleaner presentation.