Directions:
- Dredge chicken in enough flour to coat. Season with salt and pepper. In a large skillet, brown half the chicken in butter and oil over medium-high, 3-4 minutes per side or until juice run clear. Transfer to a platter and keep warm. Repeat with remaining chicken. Add more oil and butter if necessary.
- Add wine, chicken broth and mustard to the same skillet. Cook and stir to blend ingredients and scrape browned bits from pan. In a small bowl, combine cornstarch and water; stir into skillet. Add cranberries. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in green onions; cook 1 additional minute. Pour sauce over chicken. Yield: 4 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 333.27 Kcal (1395 kJ) | ||
| Calories from fat | 155.57 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.29g | 27% | |
|---|---|---|---|
| Cholesterol | 85.56mg | 29% | |
| Sodium | 327.17mg | 14% | |
| Potassium | 68.23mg | 1% | |
| Total Carbs | 15.67g | 5% | |
| Sugars | 10.23g | 41% | |
| Dietary Fiber | 1.21g | 5% | |
| Protein | 21.99g | 44% | |
| Vitamin C | 3.3mg | 6% | |
| Vitamin A | 0.1mg | 2% | |
| Calcium | 10.5mg | 1% | |
| Amount Per 100 g | |||
| Calories | 129.24 Kcal (541 kJ) | ||
| Calories from fat | 60.33 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.7g | 27% | |
|---|---|---|---|
| Cholesterol | 33.18mg | 29% | |
| Sodium | 126.88mg | 14% | |
| Potassium | 26.46mg | 1% | |
| Total Carbs | 6.08g | 5% | |
| Sugars | 3.97g | 41% | |
| Dietary Fiber | 0.47g | 5% | |
| Protein | 8.53g | 44% | |
| Vitamin C | 1.3mg | 6% | |
| Calcium | 4.1mg | 1% | |
* 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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