Skillet Chicken Breasts with Spring Onion Cream Sauce - 6.3g Carbs, 0.8g Fiber, 2.1g Sugar
From: www.cooking.com - by Ann Volkwein for Cooking.com
Dress up your spring chicken with sweet leeks, bright scallions and fragrant chives topped with a delicate Dijon cream sauce.
Active Time: 35 min
Total Time: 40 min
Servings: 4
4 6 oz boneless, skinless chicken breasts, pounded to 1/2-inch thickness
Sea salt, to taste
White pepper, to taste
3 tsp olive oil
4 green onions, finely sliced
1 small leek, finely sliced
1/2 cup dry white wine
1 cup low sodium chicken broth
1/2 cup cream
2 tsp whole grain Dijon mustard
1 Tbsp chopped chives, to garnish
Season both sides of the chicken breasts with salt and white pepper.
Heat the oil in a large nonstick saute pan over medium-high heat. Saute the chicken until browned on each side, about 3 minutes total. Set chicken aside.
Add the green onion and leek to the pan. Saute until the whites begin to look translucent, about 1 to 2 minutes. Stir in the wine and broth and bring to a boil. Reduce the liquid to about half its volume, about 4 to 5 minutes. Stir in the cream and reduce to a simmer. Return the chicken to the pan. Continue cooking until the chicken is cooked through, about 6 to 8 minutes.
Place chicken on a serving platter. Stir the mustard into the pan sauce. Pour the sauce over the chicken. Garnish with chives.
Servings: 4
Nutrition per Serving: 422 Calories, 161 Calories from Fat, 17.9g Total Fat, 5g Saturated Fat, 157mg Cholesterol, 300mg Sodium, 538mg Potassium, 6.3g Total Carbs, 0.8g Dietary Fiber, 2.1g Sugars, 50.6g Protein
Vitamin A 14% - Vitamin C 10% - Calcium 6% - Iron 17%
Good points:
Low in sugar
High in niacin
High in selenium
High in vitamin B6
Posted by: chefgloria1030@yahoo.com
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