Pour this delicious sauce over parmesan Crusted Chicken Breasts - so good!
In large skillet over medium high heat, saute the onion in oil for 2 minutes and add the garlic. Stir and continue to cook on low until the onion is soft - 3 to 5 minutes. Add mustard and stir to cook for 1 minute. Add the cream, remaining parmesan cheese (from dredging the chicken) and parsley and stir to combine. Bring to a boil, lower heat and reduce by half. Set aside. Keep warm and ladle over parmesan crusted chicken breast when serving.
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Serving Size: 1 Serving (66g) | ||
Recipe Makes: 20 Servings | ||
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Calories: 143 | ||
Calories from Fat: 124 (87%) | ||
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Amt Per Serving | % DV | |
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Total Fat 13.7g | 18 % | |
Saturated Fat 7.2g | 36 % | |
Monounsaturated Fat 5.1g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 40.8mg | 13 % | |
Sodium 56.6mg | 2 % | |
Potassium 87.2mg | 2 % | |
Total Carbohydrate 4.6g | 1 % | |
Dietary Fiber 0.7g | 3 % | |
Sugars, other 3.8g | ||
Protein 1.3g | 2 % | |
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: 143
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