Preheat oven to 350?. Dredge chicken breasts in ground flax flour seasoned with "fine herbs". Sautee in olive oil and butter. In baking dish, combine chicken broth, white wine, dijon mustard. Stir, cover and bake for 30 minutes. Add milk and red seedless grapes or mushrooms during the last 3 minutes.
Serve over brown rice.
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|Serving Size: 1 Serving (150g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 9 (26%)|
|Amt Per Serving||% DV|
|Total Fat 1g||1 %|
|Saturated Fat 0.4g||2 %|
|Monounsaturated Fat 0.4g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 2.4mg||1 %|
|Sodium 330.5mg||11 %|
|Potassium 83.7mg||2 %|
|Total Carbohydrate 2.3g||1 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 2g|
|Protein 1.7g||2 %|
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Calories per serving: 35
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