Directions:
- Pound breasts until 1/4 thick.
- Dredge in flour mixture.
- Heat oil over medium heat.
- Add chicken and saute about 7 minutes, turning once.
- Remove and keep warm.
- Add butter to frypan and increase heat to high.
- Add onion and mushrooms.
- Saute about 5 minutes.
- Reduce heat to low.
- Add cream, parsley, mustard and lemon juice.
- Bring to a boil stirring constantly.
- Add juices from chicken into cream mixture.
- Pour sauce over chicken and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 395.13 Kcal (1654 kJ) | ||
| Calories from fat | 171.78 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.09g | 29% | |
|---|---|---|---|
| Cholesterol | 146.87mg | 49% | |
| Sodium | 929.9mg | 39% | |
| Potassium | 824.66mg | 18% | |
| Total Carbs | 10g | 3% | |
| Sugars | 3.93g | 16% | |
| Dietary Fiber | 1.18g | 5% | |
| Protein | 49.01g | 98% | |
| Vitamin C | 4.4mg | 7% | |
| Iron | 0.9mg | 5% | |
| Calcium | 32.7mg | 3% | |
| Amount Per 100 g | |||
| Calories | 120.65 Kcal (505 kJ) | ||
| Calories from fat | 52.45 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.83g | 29% | |
|---|---|---|---|
| Cholesterol | 44.84mg | 49% | |
| Sodium | 283.92mg | 39% | |
| Potassium | 251.79mg | 18% | |
| Total Carbs | 3.05g | 3% | |
| Sugars | 1.2g | 16% | |
| Dietary Fiber | 0.36g | 5% | |
| Protein | 14.96g | 98% | |
| Vitamin C | 1.3mg | 7% | |
| Iron | 0.3mg | 5% | |
| Calcium | 10mg | 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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