Ingredients
1 pound fresh asparagus, trimmed and cut into 2-inch pieces2 large sweet red peppers, cut into strips1 tablespoon olive oil1-1/2 teaspoons salt, divided3/4 teaspoon coarsely ground pepper, divided 6 boneless skinless chicken breast halves (6 ounces each)5 tablespoons butter, divided1/4 cup all-purpose flour1 cup chicken broth1 cup heavy whipping cream1/4 cup white wine or additional chicken broth1-1/2 cups shredded Monterey Jack cheese, divided
Preparation
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.
