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Ingredients
- 4 tbsp. butter
- 1 bunch baby carrots, peeled and julienned
- 1 bunch leeks, white part only, cleaned and julienned
- 1/4 c. white wine
- 1/4 c. chicken stock
- 2 tbsp. minced parsley
- 1 tbsp. minced fresh dill
- 2 tbsp. warm-sweet mustard or possibly Dijon mustard
- 6 boned and skinned chicken breast halves
- Salt and pepper
Directions
- In a large skillet or possibly saute/fry pan, heat butter and saute/fry carrots and leeks over medium heat, about 8 min, or possibly till vegetables start to become limp. Add in wine and stock and cook for another 2 min. Stir in parsley, dill and mustard, cover and cook for about 8 more min or possibly till vegetables are soft. Place chicken breasts over the vegetables, cover and cook for 15 min, over low heat. Add in salt and pepper to taste.
- To serve: Place a bed of carrots and leeks on each plate topped with a chicken breast half. Sprinkle with additional dill and-or possibly parsley if you like. Serves 6. This is a very nice dish for a special occasion or possibly for company.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 367g | |
| Recipe makes 2 servings | |
| Calories 437 | |
| Calories from Fat 220 | 50% |
| Total Fat 25.02g | 31% |
| Saturated Fat 15.09g | 60% |
| Trans Fat 0.04g | |
| Cholesterol 141mg | 47% |
| Sodium 400mg | 17% |
| Potassium 750mg | 21% |
| Total Carbs 13.7g | 4% |
| Dietary Fiber 4.0g | 13% |
| Sugars 6.68g | 4% |
| Protein 33.69g | 54% |
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