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Add a photoServings: 2
Ingredients
- 1 Tbsp. Butter or possibly margarine
- 1 Tbsp. Vegetable oil
- 2 x Chicken breast halves
- 1 Tbsp. Dijon mustard
- 1 Tbsp. Mustard, coarse grain
- 3 Tbsp. Vermouth
- 3 Tbsp. Water
- 2 Tbsp. Heavy cream
Directions
- Heat the butter in a heavy-bottomed casserole. Add in the oil. Brown the chicken on both sides, about 2 to 3 min each side. Carefully pour off any excess fat. Add in the mustards, vermouth and water. Bring the liquid to a simmer, scraping up the brown bits in the bottom of the pan.
- Cover and simmer for 10 min. Test the chicken to make sure it is done. (Stick the point of a knife into the meat near the bone. If the juices run clear, the chicken is cooked.) Remove the meat to individual dishes and cover to keep hot. Add in the cream and salt and pepper to taste. Mix well.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 205g | |
| Recipe makes 2 servings | |
| Calories 412 | |
| Calories from Fat 281 | 68% |
| Total Fat 31.59g | 39% |
| Saturated Fat 11.35g | 45% |
| Trans Fat 0.34g | |
| Cholesterol 125mg | 42% |
| Sodium 305mg | 13% |
| Potassium 340mg | 10% |
| Total Carbs 1.22g | 0% |
| Dietary Fiber 0.5g | 2% |
| Sugars 0.15g | 0% |
| Protein 30.05g | 48% |
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