Chicken breasts with mustard cream sauce

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Name: Chicken breasts with mustard cream sauce
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 4
Cuisine: America
Ingredients: 4 each Chicken breasts boneless and skinless; 2 tablespoon Oil; 1 clove Garlic crushed; 1/4 cup Dry white wine; 2 tablespoon Dijon mustard; 2 teaspoon Fresh Thyme chopped; 2 tablespoons Cream; 240 gram Green beans topped and tailed; 320 gram Baby yellow squash halved

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INGREDIENTS

4 each Chicken breasts ; boneless and skinless
2 tablespoon Oil
1 clove Garlic ; crushed
1/4 cup Dry white wine
2 tablespoon Dijon mustard
2 teaspoon Fresh Thyme ; chopped
2 tablespoons Cream
240 gram Green beans ; topped and tailed
320 gram Baby yellow squash ; halved

Servings

INSTRUCTIONS

Pound each chicken breast flat between sheets of plastic wrap with a mallet or rolling pin until about 1 cm thick.

Heat the oil in a frying pan over high heat. Brown the chicken breasts for 4-5 minutes on each side, or until brown. Remove and cover with foil.

Add the garlic to the frying pan and cook for one minute over medium heat, then stir in the wine, mustard and thyme. Increase the heat to medium-high and pour in the cream. Simmer for about 5 minutes, or until the sauce has reduced and thickened slightly, then season to taste.

Meanwhile, bring a saucepan of lightly salted water to a boil, add the beans and squash and cook for 2-4 minutes, or until just tender. Season to taste. To serve, pour a little of the sauce over the chicken and serve with the vegetables on the side.

NOTES

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Chicken breasts with mustard cream sauce

4 each Chicken breasts boneless and skinless
2 tablespoon Oil
1 clove Garlic crushed
1/4 cup Dry white wine
2 tablespoon Dijon mustard
2 teaspoon Fresh Thyme chopped
2 tablespoons Cream
240 gram Green beans topped and tailed
320 gram Baby yellow squash halved

Pound each chicken breast flat between sheets of plastic wrap with a mallet or rolling pin until about 1 cm thick.

Heat the oil in a frying pan over high heat.  Brown the chicken breasts for 4-5 minutes on each side, or until brown.  Remove and cover with foil.

Add the garlic to the frying pan and cook for one minute over medium heat, then stir in the wine, mustard and thyme.  Increase the heat to medium-high and pour in the cream.  Simmer for about 5 minutes, or until the sauce has reduced and thickened slightly, then season to taste.

Meanwhile, bring a saucepan of lightly salted water to a boil, add the beans and squash and cook for 2-4 minutes, or until just tender.  Season to taste.  To serve, pour a little of the sauce over the chicken and serve with the vegetables on the side.

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Nutrition

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Serving Size: 1 Serving (1131g)
Recipe Makes: 4 Servings

Calories: 1340
Calories from Fat: 366 (27%)

Amt Per Serving		% DV

	Total Fat 40.7g	54 %
	Saturated Fat 5.8g	29 %
	Monounsaturated Fat 22.9g
	Polyunsanturated Fat 7.5g
Cholesterol 552.5mg		170 %
Sodium 710.5mg		25 %
Potassium 2708.9mg		71 %
Total Carbohydrate 10.1g		3 %
	Dietary Fiber 3.1g	12 %
	Sugars, other 7g
Protein 220.3g		315 %
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.

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Calories per serving: 1340

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