Ingredients

The following ingredients have 6 Servings
  • 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

Instruction

  • 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., 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., 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., Bake, uncovered, until a thermometer inserted in chicken reads 165°, 25-30 minutes. Sprinkle with remaining cheese.