A modified mustard chicken with some veggies.
Peel and finely slice the onion and slice the chicken breasts into ½-inch-thick strips. Heat a 12-inch frying pan on medium-high heat with 1 tablespoon of olive oil. Once shimmering, add the chicken and onion and cook for 5 minutes, tossing often. Add the white wine and stir until almost evaporated. Then, add the mustard and cream. Bring to a boil, cover, and simmer with the spinach and tomatoes. After the spinach is cooked, season to taste and serve over pasta.
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Serving Size: 1 Serving (189g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 221 | ||
Calories from Fat: 75 (34%) | ||
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Amt Per Serving | % DV | |
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Total Fat 8.4g | 11 % | |
Saturated Fat 4g | 20 % | |
Monounsaturated Fat 2.8g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 86.1mg | 27 % | |
Sodium 329mg | 11 % | |
Potassium 722.9mg | 19 % | |
Total Carbohydrate 7g | 2 % | |
Dietary Fiber 1.9g | 8 % | |
Sugars, other 5.1g | ||
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: 221
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