1 preheat oven to 400
2 in a small bowl, combine olive oil, mustard, lemon zest, thyme and rosemary; season with salt and pepper. Using fingers or brush, work the mixture onto both sides of the chicken
3 melt butter in a large oven-proof skillet over medium high heat. Add chicken, skin side down and sear both sides until golden brown about 2-3 minutes per side. Set aside
4 Add garlic and red pepper to skillet and cook, stirring frequently, until fragrant about 2 minutes. Stir in chicken broth, heavy cream, lemon juice and basil; season with salt and pepper.
5 bring to boil; reduce heat and simmer until slightly thickened about 5 minutes
6 Place into oven and roast until completely cooked through about 25-30 minutes
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (92g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 159 (71%)|
|Amt Per Serving||% DV|
|Total Fat 17.7g||24 %|
|Saturated Fat 6.9g||35 %|
|Monounsaturated Fat 6.7g|
|Polyunsanturated Fat 2.8g|
|Cholesterol 75.3mg||23 %|
|Sodium 116.3mg||4 %|
|Potassium 163mg||4 %|
|Total Carbohydrate 0.9g||0 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 0.7g|
|Protein 14.6g||21 %|
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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: 224
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