Directions:
- Place the chicken breasts between plastic wrap and pound lightly with a meat mallet.
- Heat the butter and the olive oil in a large skillet over medium heat.
- Salt the chicken and dust it in flour.
- Sauté the chicken breasts in the butter browning on both sides, about 3 to 4 minutes on each side. Transfer to a warm plate.
- Pour in the Madeira. Allow to cook up and reduce.
- Add chicken stock, cook for about 2 minutes. Slowly add the cream stirring constantly.
- Add the Dijon mustard, stirring constantly until the sauce is smooth. Return the chicken to the pan and sprinkle with parsley.
- Heat through about 1 minute.
- Place 2 breasts on each plate. Pour some sauce over. Grate fresh black pepper over the top and garnish with parsley.
- Serve immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 627.83 Kcal (2629 kJ) | ||
| Calories from fat | 431.97 Kcal | ||
| % Daily Value* | |||
| Total Fat | 48g | 74% | |
|---|---|---|---|
| Cholesterol | 228.4mg | 76% | |
| Sodium | 1074.16mg | 45% | |
| Potassium | 832.24mg | 18% | |
| Total Carbs | 4.12g | 1% | |
| Sugars | 0.09g | 0% | |
| Dietary Fiber | 0.28g | 1% | |
| Protein | 48.72g | 97% | |
| Vitamin C | 7.7mg | 13% | |
| Vitamin A | 0.3mg | 9% | |
| Iron | 0.3mg | 1% | |
| Calcium | 121.7mg | 12% | |
| Amount Per 100 g | |||
| Calories | 149.1 Kcal (624 kJ) | ||
| Calories from fat | 102.59 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.4g | 74% | |
|---|---|---|---|
| Cholesterol | 54.24mg | 76% | |
| Sodium | 255.1mg | 45% | |
| Potassium | 197.65mg | 18% | |
| Total Carbs | 0.98g | 1% | |
| Sugars | 0.02g | 0% | |
| Dietary Fiber | 0.07g | 1% | |
| Protein | 11.57g | 97% | |
| Vitamin C | 1.8mg | 13% | |
| Vitamin A | 0.1mg | 9% | |
| Iron | 0.1mg | 1% | |
| Calcium | 28.9mg | 12% | |
* 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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