Directions:
- Place chicken breast halves between wax paper and pound slightly with mallet.
- Sprinkle with salt and pepper.
- Heat 1 Tbsp each oil and butter in large skillet.
- Cook chicken over high heat 4 minutes each side.
- Do not cook longer or they will be dry.
- Transfer to a warm serving platter.
- Add chives, lime, brandy, parsley, and mustard to pan, whisking constantly for 15 seconds.
- Whisk in broth.
- Stir until sauce is smooth.
- Whisk in remaining butter and oil.
- Pour sauce over chicken and serve immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 382.67 Kcal (1602 kJ) | ||
| Calories from fat | 179.92 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.99g | 31% | |
|---|---|---|---|
| Cholesterol | 154.51mg | 52% | |
| Sodium | 1137.84mg | 47% | |
| Potassium | 717.44mg | 15% | |
| Total Carbs | 1.49g | 0% | |
| Sugars | 0.27g | 1% | |
| Dietary Fiber | 0.55g | 2% | |
| Protein | 47.64g | 95% | |
| Vitamin C | 8.6mg | 14% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 0.4mg | 2% | |
| Calcium | 23.7mg | 2% | |
| Amount Per 100 g | |||
| Calories | 132.32 Kcal (554 kJ) | ||
| Calories from fat | 62.21 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.91g | 31% | |
|---|---|---|---|
| Cholesterol | 53.42mg | 52% | |
| Sodium | 393.44mg | 47% | |
| Potassium | 248.08mg | 15% | |
| Total Carbs | 0.52g | 0% | |
| Sugars | 0.09g | 1% | |
| Dietary Fiber | 0.19g | 2% | |
| Protein | 16.47g | 95% | |
| Vitamin C | 3mg | 14% | |
| Iron | 0.1mg | 2% | |
| Calcium | 8.2mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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