Chicken paillards with cremini mushroom sauce
Arrange the chicken breasts is a single layer on work surface and cover with plastic wrap. Using heave skillet, pound them until flattened to about 1/2 inch thick.
In shallow dish, combine flour, 1 teaspoon of salt and 1/2 teaspoon of pepper. Dredge both sides of each breast through the seasoned flour to lightly coat.
In a large nonstick skillet over medium-high, heat the oil and butter. Add chicken breasts and cook until they are well browned on both sides, about 4 minutes per side. Transfer them to a plate and cover with foil to keep warm.
Add the mushrooms to the skillet and sauté the until tender. Stir in the wine.
In a small bowl, stir together the broth and cornstarch, then add the mushrooms. When sauce is simmering and thickened, stir in the sour cream, lemon juice and tarragon.
Season the sauce with salt and pepper. To serve, spoon sauce over chicken breast.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (235g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 342 | ||
Calories from Fat: 187 (55%) | ||
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Amt Per Serving | % DV | |
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Total Fat 20.8g | 28 % | |
Saturated Fat 5.8g | 29 % | |
Monounsaturated Fat 8.3g | ||
Polyunsanturated Fat 5.1g | ||
Cholesterol 83.5mg | 26 % | |
Sodium 263.9mg | 9 % | |
Potassium 347mg | 9 % | |
Total Carbohydrate 8.2g | 2 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 7.9g | ||
Protein 28.7g | 41 % | |
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: 342
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