A creamy sauce with a touch of white wine makes this dish super special. You can use chicken tenders instead of chicken breasts to save a little more time. Original recipe modified for my family
1. Melt butter in a large skillet over medium-high heat. Add chicken, and saute 8 minutes or until lightly browned on both sides. Remove chicken from skillet, and set aside.
2. Add shallot to skillet, and saute 1 minute. Add mustard and remaining 4 ingredients to skillet. Cook over medium heat until sauce thickens slightly, stirring occasionally.
3. Return chicken to skillet, and simmer until thoroughly heated. Serve with rice or pasta.
YIELD: 4 servings
Note: If shallows aren't available, substitute 2 table-spoons minced onion plus 1 tablespoon minced garlic.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (42g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 148 | ||
Calories from Fat: 141 (95%) | ||
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Amt Per Serving | % DV | |
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Total Fat 15.6g | 21 % | |
Saturated Fat 9.7g | 48 % | |
Monounsaturated Fat 4.4g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 52.5mg | 16 % | |
Sodium 85.1mg | 3 % | |
Potassium 50.6mg | 1 % | |
Total Carbohydrate 1.4g | 0 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 1.3g | ||
Protein 1g | 1 % | |
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: 148
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