Directions:
- Salt and pepper chicken, brown in lge pan, in butter until fully cooked, about 10 mins/side.
- Remove from pan and keep warm.
- Add onion and thyme, cook until softened.
- Add vinegar and wine, bring to a boil.
- Add stock and tomato paste, reeduce by half.
- Add cream, add mustard.
- Spoon sauce over chicken, garnish w/parsley.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 305.14 Kcal (1278 kJ) | ||
| Calories from fat | 100.34 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.15g | 17% | |
|---|---|---|---|
| Cholesterol | 151.78mg | 51% | |
| Sodium | 825.64mg | 34% | |
| Potassium | 770.08mg | 16% | |
| Total Carbs | 3.22g | 1% | |
| Sugars | 1.53g | 6% | |
| Dietary Fiber | 0.48g | 2% | |
| Protein | 48.33g | 97% | |
| Vitamin C | 2mg | 3% | |
| Iron | 0.2mg | 1% | |
| Calcium | 20.6mg | 2% | |
| Amount Per 100 g | |||
| Calories | 104.25 Kcal (436 kJ) | ||
| Calories from fat | 34.28 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.81g | 17% | |
|---|---|---|---|
| Cholesterol | 51.85mg | 51% | |
| Sodium | 282.07mg | 34% | |
| Potassium | 263.09mg | 16% | |
| Total Carbs | 1.1g | 1% | |
| Sugars | 0.52g | 6% | |
| Dietary Fiber | 0.16g | 2% | |
| Protein | 16.51g | 97% | |
| Vitamin C | 0.7mg | 3% | |
| Iron | 0.1mg | 1% | |
| Calcium | 7.1mg | 2% | |
* 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.
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
