Directions:
- Sprinkle the chicken breasts with the onion powder, lemon pepper and salt.
- Saute the chicken in the butter for about 20 min, or till cooked through and tender. Remove chicken to a platter and keep warm.
- Measure the pan juices and enough chicken broth to make 1 cup liquid. Return the stock mixture to the pan and add the wine.
- Stir together the light cream and the flour till smooth. Add to the broth, cook and stir till smooth, thickened and bubbly.
- Stir in the Dijon mustard , stir till smooth.
- Return the chicken to the pan, or serve the sauce separately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 311.18 Kcal (1303 kJ) | ||
| Calories from fat | 120.09 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.34g | 21% | |
|---|---|---|---|
| Cholesterol | 116.19mg | 39% | |
| Sodium | 919.3mg | 38% | |
| Potassium | 581.15mg | 12% | |
| Total Carbs | 9.13g | 3% | |
| Sugars | 3.13g | 13% | |
| Dietary Fiber | 0.83g | 3% | |
| Protein | 35.6g | 71% | |
| Vitamin C | 0.3mg | 0% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 0.8mg | 4% | |
| Calcium | 32mg | 3% | |
| Amount Per 100 g | |||
| Calories | 122.56 Kcal (513 kJ) | ||
| Calories from fat | 47.3 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.26g | 21% | |
|---|---|---|---|
| Cholesterol | 45.76mg | 39% | |
| Sodium | 362.07mg | 38% | |
| Potassium | 228.89mg | 12% | |
| Total Carbs | 3.59g | 3% | |
| Sugars | 1.23g | 13% | |
| Dietary Fiber | 0.33g | 3% | |
| Protein | 14.02g | 71% | |
| Vitamin C | 0.1mg | 0% | |
| Iron | 0.3mg | 4% | |
| Calcium | 12.6mg | 3% | |
* 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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