Directions:
- Sprinkle the black pepper on both sides of the thawed chicken breast, next apply the olive oil and place into a very hot non-stick frying pan.
- Fry for 4 minutes, turn over once and fry for another 4 minutes or until the interal temperature is 160 degrees (f) Mix the flour and butter in a small bowl until combined.
- Remove the chicken breast, add the wine and chicken stock, and stir to loosen the crispy particles.
- Add the mustard and butter/flour mixture and stir again until the gravy thickens.
- Add the broccoli and olives and cook over medium heat for 5 minutes.
- To serve, pour gravy and broccoli over the chicken.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 576.68 Kcal (2414 kJ) | ||
| Calories from fat | 244.28 Kcal | ||
| % Daily Value* | |||
| Total Fat | 27.14g | 42% | |
|---|---|---|---|
| Cholesterol | 154.81mg | 52% | |
| Sodium | 2156.67mg | 90% | |
| Potassium | 1237.33mg | 26% | |
| Total Carbs | 21.67g | 7% | |
| Sugars | 6.7g | 27% | |
| Dietary Fiber | 5.29g | 21% | |
| Protein | 56.82g | 114% | |
| Vitamin C | 81.2mg | 135% | |
| Iron | 1.4mg | 8% | |
| Calcium | 112.4mg | 11% | |
| Amount Per 100 g | |||
| Calories | 88.77 Kcal (372 kJ) | ||
| Calories from fat | 37.6 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.18g | 42% | |
|---|---|---|---|
| Cholesterol | 23.83mg | 52% | |
| Sodium | 331.98mg | 90% | |
| Potassium | 190.46mg | 26% | |
| Total Carbs | 3.34g | 7% | |
| Sugars | 1.03g | 27% | |
| Dietary Fiber | 0.81g | 21% | |
| Protein | 8.75g | 114% | |
| Vitamin C | 12.5mg | 135% | |
| Iron | 0.2mg | 8% | |
| Calcium | 17.3mg | 11% | |
* 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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