Directions:
- Place chicken breast halves between 2 sheets of plastic wrap; pound to 1/2-inch thickness. Sprinkle chicken with salt and black pepper. Heat a large skillet over medium-high heat. Add olive oil to pan. Add chicken; sauté 3 minutes on each side or until done. Transfer to a serving platter. Add shallots to pan; sauté for 2 minutes. Stir in chicken broth and rosemary sprig; bring to a boil. Cook 2 minutes. Stir in whipping cream; cook 2 minutes. Remove from heat, and discard rosemary. Stir in Dijon mustard. Spoon over chicken.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 115.22 Kcal (482 kJ) | ||
| Calories from fat | 71.53 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.95g | 12% | |
|---|---|---|---|
| Cholesterol | 29.21mg | 10% | |
| Sodium | 475.11mg | 20% | |
| Potassium | 185.81mg | 4% | |
| Total Carbs | 2.45g | 1% | |
| Sugars | 1.23g | 5% | |
| Dietary Fiber | 0.35g | 1% | |
| Protein | 9.24g | 18% | |
| Vitamin C | 1.1mg | 2% | |
| Iron | 0.7mg | 4% | |
| Calcium | 36.1mg | 4% | |
| Amount Per 100 g | |||
| Calories | 137.04 Kcal (574 kJ) | ||
| Calories from fat | 85.07 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.45g | 12% | |
|---|---|---|---|
| Cholesterol | 34.74mg | 10% | |
| Sodium | 565.06mg | 20% | |
| Potassium | 220.99mg | 4% | |
| Total Carbs | 2.91g | 1% | |
| Sugars | 1.46g | 5% | |
| Dietary Fiber | 0.41g | 1% | |
| Protein | 10.99g | 18% | |
| Vitamin C | 1.3mg | 2% | |
| Iron | 0.9mg | 4% | |
| Calcium | 43mg | 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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