This looks great and tastes terrific
1. Preheat oven to 200?C. Combine potato, pepper and oil in large bowl; mix well. Place potato, in single layer, on oiled oven tray; roast, uncovered, in hot oven about 20 mins or until browned.
2. Meanwhile, heat large lightly oiled frying pan; cook chicken, in batches, until browned both sides. Place chicken, in single layer, on oven tray; roast, uncovered, in hot oven with potatoes about 10 mins or until cooked through. Remove chicken from oven; cover. Stand 5 mins; slice thickly.
3. Meanwhile, boil, steam or microwave asparagus until just tender; drain. Cover to keep warm.
4. Cook prosciutto in same pan, stirring until just crisp. Remove from pan; cover to keep warm. Add garlic to pan; cook, stirring over low heat, until fragrant. Add wine and bring to a boil. Boil, stirring, until reduced to about two tablespoons. Add mustard and cream; bring to a boil. Boil, stirring until mixture thickens slightly. Stir in chives.
5. Divide asparagus among serving plates; top with potato, half of the prosciutto, chicken, sauce, then remaining prosciutto.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (429g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 527 | ||
Calories from Fat: 241 (46%) | ||
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Amt Per Serving | % DV | |
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Total Fat 26.8g | 36 % | |
Saturated Fat 8.3g | 42 % | |
Monounsaturated Fat 11.7g | ||
Polyunsanturated Fat 3.9g | ||
Cholesterol 162.5mg | 50 % | |
Sodium 576.2mg | 20 % | |
Potassium 967.4mg | 25 % | |
Total Carbohydrate 7.1g | 2 % | |
Dietary Fiber 3.3g | 13 % | |
Sugars, other 3.9g | ||
Protein 61.2g | 87 % | |
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: 527
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