love thyme!
1. Preheat oven to 425?.
2. Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Sprinkle chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add chicken to pan; cook 4 minutes on each side or until lightly browned. Remove chicken from pan; place in an 11 x 7?inch glass or ceramic baking dish. Bake at 425? for 16 minutes or until a thermometer registers 165?. Remove chicken from dish; reserve drippings.
3. Return skillet to medium-high heat. Add butter; swirl to coat. Add onion and thyme; saut? 5 minutes or until tender. Combine 3 tablespoons stock and flour in a small bowl, stirring with a whisk until smooth. Add flour mixture, remaining stock, and reserved drippings to pan, scraping pan to loosen browned bits. Bring to a boil, and cook for 2 minutes or until slightly thickened. Remove from heat, and add mustard, remaining 1/4 teaspoon salt, and 1/4 teaspoon pepper, stirring with a whisk. Serve sauce with chicken.
Calories: 246
Fat: 11.7g
Saturated fat: 3.7g
Monounsaturated fat: 4.9g
Polyunsaturated fat: 1.8g
Protein: 28.9g
Carbohydrate: 4.6g
Fiber: 0.5g
Cholesterol: 122mg
Iron: 1.8mg
Sodium: 498mg
Calcium: 27mg
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (190g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 398 | ||
Calories from Fat: 259 (65%) | ||
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Amt Per Serving | % DV | |
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Total Fat 28.7g | 38 % | |
Saturated Fat 8.3g | 41 % | |
Monounsaturated Fat 12.3g | ||
Polyunsanturated Fat 6.4g | ||
Cholesterol 157.9mg | 49 % | |
Sodium 157.2mg | 5 % | |
Potassium 367.3mg | 10 % | |
Total Carbohydrate 0.3g | 0 % | |
Dietary Fiber 0.1g | 1 % | |
Sugars, other 0.2g | ||
Protein 32.6g | 47 % | |
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: 398
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