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Heat olive oil in a skillet over medium high heat. Pan sear chicken breasts in the hot oil until lightly browned, 2 to 3 minutes per side. Remove chicken breasts from the skillet.
Add drained mushrooms to the pan juices in the skillet and cook until they start to pop, about 5 minutes.
Whisk together cream, egg yolk, dijon mustard, salt and pepper in a small bowl; pour into the skillet with the mushrooms. Return chicken breasts to the skillet and simmer over medium low heat, stirring occasionally to prevent the egg yolk from setting , until the chicken is no longer pink in the center, and the juices run clear, 15-20 minutes.
Serve with cooked diced.
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Serving Size: 1 Serving (701g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 910 | ||
Calories from Fat: 301 (33%) | ||
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Amt Per Serving | % DV | |
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Total Fat 33.4g | 45 % | |
Saturated Fat 12.6g | 63 % | |
Monounsaturated Fat 10.3g | ||
Polyunsanturated Fat 5.7g | ||
Cholesterol 553.8mg | 170 % | |
Sodium 562.8mg | 19 % | |
Potassium 1553.7mg | 41 % | |
Total Carbohydrate 1.3g | 0 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 1.2g | ||
Protein 142.3g | 203 % | |
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: 910
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