Try this Chicken in Creamy Dijon-Sherry Sauce recipe, or contribute your own.
Suggest a better descriptionSeason chicken with salt and pepper. Melt butter in heavy large skillet over medium heat. Add chicken and saute until just cooked through, about 4 minutes per side. Transfer chicken to plate. Add mushrooms, onion and peppercorns to skillet and saute until onion is tender, about 7 minutes. Add broth, cream, Sherry and mustard to skillet. Simmer until reduced to sauce consistency, scraping up browned bits, about 15 minutes. Return chicken and any accumulated juices to pan. Cook until chicken is just heated through, about 4 minutes longer. Serves 4. Bon Appetit August 1992
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Serving Size: 1 Serving (3345g) | ||
Recipe Makes: 1 servings | ||
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Calories: 3878 | ||
Calories from Fat: 1083 (28%) | ||
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Amt Per Serving | % DV | |
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Total Fat 120.4g | 161 % | |
Saturated Fat 37.1g | 185 % | |
Monounsaturated Fat 38.1g | ||
Polyunsanturated Fat 25.9g | ||
Cholesterol 2032.2mg | 625 % | |
Sodium 2907.5mg | 100 % | |
Potassium 6702.9mg | 176 % | |
Total Carbohydrate 19.4g | 6 % | |
Dietary Fiber 3.4g | 13 % | |
Sugars, other 16.1g | ||
Protein 632g | 903 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 3878
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