Directions:
- In a small bowl, combine 5 teaspoons flour, salt, mustard and 1/8 teaspoon pepper. Brush chicken with lemon juice, then sprinkle both wides with flour mixture. Place in an 11-in. x 7-in. baking dish coated with cooking spray.
- Arrange tomato, onion and mushrooms around chicken. Dot with butter; sprinkle with remaining pepper. Bake at 425° for 20-25 minutes or until a meat thermometer reaches 170°.
- Remove chicken and vegetables; keep warm. Pour pan drippings and loosened browned bits into a small saucepan. Stir milk into remaining flour until smooth; gradually stir into saucepan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over chicken and vegetables. Yield: 2 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 275.81 Kcal (1155 kJ) | ||
| Calories from fat | 57.75 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.42g | 10% | |
|---|---|---|---|
| Cholesterol | 61.16mg | 20% | |
| Sodium | 593.55mg | 25% | |
| Potassium | 505.78mg | 11% | |
| Total Carbs | 32.59g | 11% | |
| Sugars | 5.07g | 20% | |
| Dietary Fiber | 1.15g | 5% | |
| Protein | 21.75g | 44% | |
| Vitamin C | 15.1mg | 25% | |
| Iron | 0.4mg | 2% | |
| Calcium | 66.6mg | 7% | |
| Amount Per 100 g | |||
| Calories | 99.31 Kcal (416 kJ) | ||
| Calories from fat | 20.79 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.31g | 10% | |
|---|---|---|---|
| Cholesterol | 22.02mg | 20% | |
| Sodium | 213.71mg | 25% | |
| Potassium | 182.11mg | 11% | |
| Total Carbs | 11.73g | 11% | |
| Sugars | 1.82g | 20% | |
| Dietary Fiber | 0.41g | 5% | |
| Protein | 7.83g | 44% | |
| Vitamin C | 5.4mg | 25% | |
| Iron | 0.1mg | 2% | |
| Calcium | 24mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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