Directions:
- Wash chicken and pat dry
- Combine flour with the salt and pepper
- Dredge the chicken pieces in the flour mixture
- Heat a heavy skillet and melt the margarine
- Fry the chicken for 4 to 6 mins per side or until lightly browned
- Remove the chicken and keep warm
- Return the pan to the heat
- Add chicken stock, rosemary, thyme and basil
- Cook for two mins
- Add the cream and mustard and stir to blend
- Bring this mixture to a boil and cook 4 or 5 mins until slightly thickened
- Return the chicken to the pan, coating the chicken in the sauce
- Heat thoroughly before serving.
- Serve over wide egg noodles with fresh vegetables
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 663.76 Kcal (2779 kJ) | ||
| Calories from fat | 397.55 Kcal | ||
| % Daily Value* | |||
| Total Fat | 44.17g | 68% | |
|---|---|---|---|
| Cholesterol | 196mg | 65% | |
| Sodium | 1182.41mg | 49% | |
| Potassium | 594.32mg | 13% | |
| Total Carbs | 29.32g | 10% | |
| Sugars | 0.64g | 3% | |
| Dietary Fiber | 2.49g | 10% | |
| Protein | 45.88g | 92% | |
| Vitamin C | 0.3mg | 0% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 2.2mg | 12% | |
| Calcium | 60.9mg | 6% | |
| Amount Per 100 g | |||
| Calories | 179.21 Kcal (750 kJ) | ||
| Calories from fat | 107.34 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.93g | 68% | |
|---|---|---|---|
| Cholesterol | 52.92mg | 65% | |
| Sodium | 319.25mg | 49% | |
| Potassium | 160.47mg | 13% | |
| Total Carbs | 7.92g | 10% | |
| Sugars | 0.17g | 3% | |
| Dietary Fiber | 0.67g | 10% | |
| Protein | 12.39g | 92% | |
| Vitamin C | 0.1mg | 0% | |
| Iron | 0.6mg | 12% | |
| Calcium | 16.4mg | 6% | |
* 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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