Chicken Breasts Diane
|
Amount |
Measure |
Ingredient -- Preparation Method |
|
-------- |
------------ |
-------------------------------- |
|
2 |
pounds |
skinless, boneless chicken breasts |
|
1 |
medium |
shallot -- minced fine |
|
1/2 |
teaspoon |
salt |
|
1/4 |
teaspoon |
ground black pepper |
|
4 |
tablespoons |
unsalted butter |
|
1 |
tablespoon |
Dijon mustard |
|
1 |
tablespoon |
parsley -- minced |
|
2 |
tablespoons |
white wine |
|
1 |
tablespoon |
fresh lemon juice |
|
1/4 |
cup |
low sodium chicken broth |
| Pound chicken to 1/4 inch thickness. Heat butter in skillet. Sprinkle chicken breast with salt and pepper. Cook chicken for 4 minutes on each side. Remove and cover with foil. Add shallots, lemon juice, Dijon, and white wine. Cook stirring frequently. Add broth and stir until sauce in smooth. Serve sauce over chicken. Makes 4 servings. |
| Per Serving: 366 Calories; 14g Fat (37.3% calories from fat); 54g Protein; 1g Carbohydrate; trace Dietary Fiber; 163mg Cholesterol; 496mg Sodium. Exchanges: 0 Grain (Starch); 7 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates. |