Try this Chicken with Mustard Cream recipe, or contribute your own.
Suggest a better descriptionparsley sprigs Mix flour, salt and pepper on a plate. Dredge chicken and shake off excess. Melt 2 Tbsp. of the butter in a heavy large skillet over medium high heat. Add the chicken and cook until chicken is springy to the touch, about 5 to 8 minutes per side. Remove to a warm platter and keep warm. Melt the remaining butter in the skillet over medium heat. Add the shallots and cook until translucent, stirring occasionally, about a minute. Raise the heat to high and add the wine. Bring to a boil, scraping up any browned bits. Reduce heat to medium and simmer until wine is reduced by half, about 4 minutes. Stir in the cream. Continue simmering until sauce is reduced to 1 1/2 C. Stir in the mustard and then pour the sauce over the chicken. Garnish with parsley and serve immediately with rice. Recipe By : From: Date: 05/28 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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Serving Size: 1 Serving (282g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 869 | ||
Calories from Fat: 801 (92%) | ||
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Amt Per Serving | % DV | |
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Total Fat 89g | 119 % | |
Saturated Fat 55.3g | 277 % | |
Monounsaturated Fat 25.7g | ||
Polyunsanturated Fat 3.4g | ||
Cholesterol 328.8mg | 101 % | |
Sodium 98.3mg | 3 % | |
Potassium 366mg | 10 % | |
Total Carbohydrate 15.9g | 5 % | |
Dietary Fiber 1.6g | 7 % | |
Sugars, other 14.2g | ||
Protein 6.4g | 9 % | |
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: 869
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