Dijon and mushrooms turn boring chicken into tasty chicken that can be on your dinner table in less than 30 minutes.
1. Between pieces of plastic wrap or waxed paper, place each chicken breast smooth side down; gently pound with flat side of meat or rolling pin until about 1/4 inch thick. In shallow pan, stir together flour, salt and pepper.
2. In 12-inch nonstick skillet, heat oil over medium-high heat. Coat both sides of chicken with flour mixture. Cook chicken in hot oil 6 to 8 minutes, turning once, until chicken is no longer pink in center. Remove chicken to serving plate; cover to keep warm.
3. Stir broth into skillet. Heat to boiling over medium-high heat. Stir in mushrooms and mustard. Cook 2 to 3 minutes, stirring frequently, until slightly thickened. Spoon sauce over chicken. Sprinkle with thyme.
From Betty Crocker's Diabetic Cookbook
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Serving Size: 1 Serving (317g) | ||
Recipe Makes: 4 | ||
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Calories: 321 | ||
Calories from Fat: 48 (15%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.3g | 7 % | |
Saturated Fat 1.1g | 5 % | |
Monounsaturated Fat 2.3g | ||
Polyunsanturated Fat 1g | ||
Cholesterol 136.9mg | 42 % | |
Sodium 327.5mg | 11 % | |
Potassium 758.5mg | 20 % | |
Total Carbohydrate 8.2g | 2 % | |
Dietary Fiber 1.2g | 5 % | |
Sugars, other 7g | ||
Protein 57.1g | 82 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 321
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