Try this Triple-Mustard Chicken Dijon recipe, or contribute your own.
Suggest a better descriptionSeparat breasts if they are attached and cut each in half crosswise. Trim any fat from chicken. Melt butter in a large flame-proof casserole. Cook onion over moderate heat ntil soft, about 3 minutes. Add chicken and cook until no longer pink on the outside, 5 to 7 minutes. In a small bowl, whisk together the mustards and wine. Pour over chicken and bring to a boil. Add broth. Simmer partially covered for 25 to 30 minutes, until chicken is tender and cooked through, Remove from heat and stir in sour cream. Nutritional info per serving: 555 cal; 67g pro, 7g carb, 24g fat (41%) Source: Miami Herald 2/8/96 formatted by Lisa Crawford, 4/13/96
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Serving Size: 1 Serving (429g) | ||
Recipe Makes: 6 | ||
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Calories: 432 | ||
Calories from Fat: 132 (31%) | ||
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Amt Per Serving | % DV | |
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Total Fat 14.6g | 19 % | |
Saturated Fat 5.6g | 28 % | |
Monounsaturated Fat 4.5g | ||
Polyunsanturated Fat 2.4g | ||
Cholesterol 225.7mg | 69 % | |
Sodium 740.5mg | 26 % | |
Potassium 864.7mg | 23 % | |
Total Carbohydrate 4g | 1 % | |
Dietary Fiber 1.3g | 5 % | |
Sugars, other 2.7g | ||
Protein 66.4g | 95 % | |
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: 432
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