Directions:
- Dredge the chicken breasts lightly in flour; season with a pinch each of salt and pepper.
- In a skillet, heat butter and oil over medium-high heat; cook chicken, turning once, for about 6 minutes or until golden brown and no longer pink inside.
- Remove from the pan and keep warm.
- Pour off all the fat from the pan.
- Pour in the wine and bring to a boil over high heat; cook, stirring to scrape up any brown bits in the pan, for about 1 minute or until reduced and syrupy.
- Add the cream; boil for about 1 minute or until thick enough to coat a spoon.
- Stir in the dill, chives, lemon juice, and salt and pepper to taste.
- Stir any accumulated juices from the chicken back into the pan; pour the sauce over the chicken.
- Garnish with lemon slices and dill sprigs.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 379.07 Kcal (1587 kJ) | ||
| Calories from fat | 157.09 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.45g | 27% | |
|---|---|---|---|
| Cholesterol | 166.3mg | 55% | |
| Sodium | 819.5mg | 34% | |
| Potassium | 718.33mg | 15% | |
| Total Carbs | 4.67g | 2% | |
| Sugars | 0.35g | 1% | |
| Dietary Fiber | 0.18g | 1% | |
| Protein | 48.06g | 96% | |
| Vitamin C | 1.5mg | 3% | |
| Iron | 0.1mg | 1% | |
| Calcium | 29.1mg | 3% | |
| Amount Per 100 g | |||
| Calories | 127.84 Kcal (535 kJ) | ||
| Calories from fat | 52.98 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.89g | 27% | |
|---|---|---|---|
| Cholesterol | 56.09mg | 55% | |
| Sodium | 276.38mg | 34% | |
| Potassium | 242.26mg | 15% | |
| Total Carbs | 1.58g | 2% | |
| Sugars | 0.12g | 1% | |
| Dietary Fiber | 0.06g | 1% | |
| Protein | 16.21g | 96% | |
| Vitamin C | 0.5mg | 3% | |
| Calcium | 9.8mg | 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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