Directions:
- Pound 2 or 3 chicken breasts till thin.
- Dredge in a mixture of flour, salt, and pepper.
- Saute in oil (just enough oil, not too much) until brown on both sides. Remove chicken and keep warm.
- Sauce: Deglaze pan with 1/2 cup white wine. Allow to reduce.
- Add 2 Tablespoons of Dijon mustard. Stir.
- Add 3/4 cup of heavy cream. Simmer gently for a few minutes and serve poured over chicken.
- NOTE: To keep leftover chicken crusty, I refrigerate the sauce in a separate container.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 350.31 Kcal (1467 kJ) | ||
| Calories from fat | 209.25 Kcal | ||
| % Daily Value* | |||
| Total Fat | 23.25g | 36% | |
|---|---|---|---|
| Cholesterol | 117.85mg | 39% | |
| Sodium | 571.63mg | 24% | |
| Potassium | 464.04mg | 10% | |
| Total Carbs | 1.93g | 1% | |
| Sugars | 0.37g | 1% | |
| Dietary Fiber | 0.23g | 1% | |
| Protein | 30.25g | 61% | |
| Vitamin C | 0.4mg | 1% | |
| Iron | 0.2mg | 1% | |
| Calcium | 27.5mg | 3% | |
| Amount Per 100 g | |||
| Calories | 161.37 Kcal (676 kJ) | ||
| Calories from fat | 96.39 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.71g | 36% | |
|---|---|---|---|
| Cholesterol | 54.29mg | 39% | |
| Sodium | 263.32mg | 24% | |
| Potassium | 213.76mg | 10% | |
| Total Carbs | 0.89g | 1% | |
| Sugars | 0.17g | 1% | |
| Dietary Fiber | 0.1g | 1% | |
| Protein | 13.94g | 61% | |
| Vitamin C | 0.2mg | 1% | |
| Iron | 0.1mg | 1% | |
| Calcium | 12.7mg | 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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