Directions:
- Pat chicken dry and season lightly with salt& pepper.
- Dip chicken in flour and shake of excess.
- Heat butter and cook chicken 4-6 minutes per side or until no longer pink in the center and lightly browned.
- Remove from pan.
- Discard any fat from the pan; return pan to heat.
- Add chicken stock and rosemary.
- Cook 2 minutes.
- Add cream and mustard.
- Bring to a boil.
- Cook 4-5 minutes until slightly thickened.
- Season to taste with salt and pepper.
- Return chicken to pan.
- Coat with sauce and heat thoroughly.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 13550.8 Kcal (56734 kJ) | ||
| Calories from fat | 12537.79 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1393.09g | 2143% | |
|---|---|---|---|
| Cholesterol | 150.02mg | 50% | |
| Sodium | 1003.33mg | 42% | |
| Potassium | 708.2mg | 15% | |
| Total Carbs | 127.49g | 42% | |
| Sugars | 0.43g | 2% | |
| Dietary Fiber | 1.03g | 4% | |
| Protein | 127.86g | 256% | |
| Vitamin C | 0.1mg | 0% | |
| Iron | 0.6mg | 3% | |
| Calcium | 38.2mg | 4% | |
| Amount Per 100 g | |||
| Calories | 321.13 Kcal (1345 kJ) | ||
| Calories from fat | 297.13 Kcal | ||
| % Daily Value* | |||
| Total Fat | 33.01g | 2143% | |
|---|---|---|---|
| Cholesterol | 3.56mg | 50% | |
| Sodium | 23.78mg | 42% | |
| Potassium | 16.78mg | 15% | |
| Total Carbs | 3.02g | 42% | |
| Sugars | 0.01g | 2% | |
| Dietary Fiber | 0.02g | 4% | |
| Protein | 3.03g | 256% | |
| Calcium | 0.9mg | 4% | |
* 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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