Ingredients:
- chopped parsley , as needed
- salt & fresh ground pepper , to taste
- flour , as needed (for dredging)
Directions:
- Preheat oven to 400.
- Heat olive oil in saute pan.
- Season chicken with salt and pepper.
- Dredge the chicken in flour.
- Saute chicken in hot oil just long enough to brown the chicken then transfer to oven to finish cooking, about 25-30 minutes.
- Set chicken aside and pour off excess oil then saute shallots until translucent and then add mushrooms and cook until soft.
- Pour wine into pan and reduce by half then add the stock/broth and reduce by half.
- Add the cream and simmer until thickened season with salt and pepper to taste and add parsley.
- Plate the chicken and add about 3-4 tbsp of sauce for each piece of chicken.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 526.67 Kcal (2205 kJ) | ||
| Calories from fat | 358.2 Kcal | ||
| % Daily Value* | |||
| Total Fat | 39.8g | 61% | |
|---|---|---|---|
| Cholesterol | 91.95mg | 31% | |
| Sodium | 283.61mg | 12% | |
| Potassium | 430.94mg | 9% | |
| Total Carbs | 13.94g | 5% | |
| Sugars | 5.07g | 20% | |
| Dietary Fiber | 0.8g | 3% | |
| Protein | 8.4g | 17% | |
| Vitamin C | 2.3mg | 4% | |
| Iron | 0.6mg | 3% | |
| Calcium | 60.7mg | 6% | |
| Amount Per 100 g | |||
| Calories | 141.92 Kcal (594 kJ) | ||
| Calories from fat | 96.52 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.72g | 61% | |
|---|---|---|---|
| Cholesterol | 24.78mg | 31% | |
| Sodium | 76.42mg | 12% | |
| Potassium | 116.13mg | 9% | |
| Total Carbs | 3.76g | 5% | |
| Sugars | 1.37g | 20% | |
| Dietary Fiber | 0.22g | 3% | |
| Protein | 2.26g | 17% | |
| Vitamin C | 0.6mg | 4% | |
| Iron | 0.2mg | 3% | |
| Calcium | 16.4mg | 6% | |
* 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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