Print
Email
Add a photoServings: 10
Ingredients
- 3 to 3 1/2 lbs. chicken, cut up
- 1/4 c. butter
- 1/2 c. chablis, chicken stock, or possibly water
- 1/4 teaspoon grnd pepper
- 1/4 teaspoon dry thyme
- 1/4 teaspoon dry tarragon
- 2 tbsp. dry mustard
- 1/4 c. lowfat sour cream
Directions
- Wash chicken pcs and pat dry. Heat butter in large skillet over medium to high heat. Add in chicken and brown on both sides. Add in wine, stock or possibly water, black pepper, thyme, and tarragon. Bring to a boil and reduce heat. Cover and simmer 35-40 min, or possibly till chicken is done.
- Remove chicken to hot serving dish and set aside. Skim off excess fat. If pan is dry, add in 1/2 c. water to stir up brownings. Heat to boiling. Stir in mustard and allow to boil for 30 seconds. Add in lowfat sour cream; blend in. Pour over chicken and serve. Good over rice pilaf or possibly noodles.
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 126g | |
| Recipe makes 10 servings | |
| Calories 279 | |
| Calories from Fat 188 | 67% |
| Total Fat 20.96g | 26% |
| Saturated Fat 7.91g | 32% |
| Trans Fat 0.0g | |
| Cholesterol 90mg | 30% |
| Sodium 142mg | 6% |
| Potassium 213mg | 6% |
| Total Carbs 0.69g | 0% |
| Dietary Fiber 0.1g | 0% |
| Sugars 0.34g | 0% |
| Protein 18.96g | 30% |
Advertisement
Advertisement
Leave a review or comment
Leave a review
Sign Up — Free Membership it's free!
Recently featured in
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
Or connect via:
