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Add a photoServings: 8
Ingredients
- 4 x boneless skinless chicken breast halves or possibly 8 cutlets Salt and pepper to taste
- 5 Tbsp. real butter
- 3 Tbsp. all-purpose flour
- 1 c. chicken broth (to 1 1/2 c.)
- 3/4 c. light cream
- 3 Tbsp. champagne mustard* Salt and pepper to taste
Directions
- Season chicken with salt and pepper. Heat butter in large frying pan and saute/fry chicken 10-12 min, till lightly browned. Lower heat. Remove chicken from pan.
- Stir flour into drippings. Slowly add in broth, stirring to make a smooth sauce. Slowly add in light cream, stirring constantly. Stir in mustard and cook till sauce bubbles. Return chicken to pan and spoon sauce over each piece. Cover and simmer 15 min. Serve over rice.
- * If you can't find champagne mustard, you can substitute a mix of 3 Tbsp. prepared mustard, 2 Tbsp. champagne and 1 Tbsp. mayonnaise.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 86g | |
| Recipe makes 8 servings | |
| Calories 146 | |
| Calories from Fat 105 | 72% |
| Total Fat 11.89g | 15% |
| Saturated Fat 7.35g | 29% |
| Trans Fat 0.01g | |
| Cholesterol 47mg | 16% |
| Sodium 122mg | 5% |
| Potassium 115mg | 3% |
| Total Carbs 3.18g | 1% |
| Dietary Fiber 0.2g | 1% |
| Sugars 0.04g | 0% |
| Protein 6.61g | 11% |
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