Monterey Chicken with Roasted Veggies

By á-25009

Ingredients

• 1 lb fresh asparagus trimmed and cut
• 2 large red bell peppers cut into strips
• 1 TBL olive oil
• 1-1/2 tsp salt divided
• 3/4 tsp pepper divided
• 6 boneless skinless chicken breast halves
• 5 TBL butter divided
• 1/4 cup flour
• 1 cup chicken broth
• 1 cup heavy whipping cream
• 1/4 cup white wine
• 1-1/2 cups 6 oz Jack cheese divided

Preparation

Step 1

Preheat oven to 400 degrees. Place asparagus and peppers in a greased 13 x 9" baking dish toss with oil 1/2 tsp salt and 1/4 tsp pepper. Roast 5-8 minutes or just until crisp tender. Remove from dish. Season chicken with the remaining salt and pepper. In a large skillet heat 1 TBL butter, brown 3 chicken breasts on both sides. Transfer to the same baking dish. Repeat with an additional 1 TBL butter and remaining chicken. Top chicken with roasted vegetables. In same skillet, melt the remaining butter over medium heat. Stir in flour until smooth. Gradually whisk in the broth, cream and wine. Bring to a a boil, stirring constantly, cook and stir 2-3 minutes or until thickened. Stir in 1 cup cheese until melted. Pour over chicken. Bake uncovered 25-30 minutes and sprinkle with remaining cheese