Directions:
- Place a large skillet over medium-high heat. When pan is hot, add butter and melt. Add chicken breasts and cook for 6 minutes. Turn chicken over and cook for another 6 minutes. Remove chicken from skillet and transfer to a plate. Cover with aluminum foil to keep warm.
- Add onions to skillet and cook for 5 to 7 minutes, scraping any bits off the bottom of the pan. Add cream and vinegar. Bring mixture to a boil, reduce heat, and simmer for 4 minutes. Stir in mustard and parsley. Season with salt and pepper. Spoon sauce over chicken and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 416.83 Kcal (1745 kJ) | ||
| Calories from fat | 216.23 Kcal | ||
| % Daily Value* | |||
| Total Fat | 24.03g | 37% | |
|---|---|---|---|
| Cholesterol | 195.61mg | 65% | |
| Sodium | 799.46mg | 33% | |
| Potassium | 741mg | 16% | |
| Total Carbs | 4.27g | 1% | |
| Sugars | 2.04g | 8% | |
| Dietary Fiber | 0.51g | 2% | |
| Protein | 48.2g | 96% | |
| Vitamin C | 4.3mg | 7% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 0.2mg | 1% | |
| Calcium | 41.1mg | 4% | |
| Amount Per 100 g | |||
| Calories | 136.72 Kcal (572 kJ) | ||
| Calories from fat | 70.92 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.88g | 37% | |
|---|---|---|---|
| Cholesterol | 64.16mg | 65% | |
| Sodium | 262.22mg | 33% | |
| Potassium | 243.05mg | 16% | |
| Total Carbs | 1.4g | 1% | |
| Sugars | 0.67g | 8% | |
| Dietary Fiber | 0.17g | 2% | |
| Protein | 15.81g | 96% | |
| Vitamin C | 1.4mg | 7% | |
| Iron | 0.1mg | 1% | |
| Calcium | 13.5mg | 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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