Directions:
- Coat: Dredge 4 chicken breast halves in a mixture of 1/4 cup all-purpose flour, 1/2 teaspoon salt, and 1/4 teaspoon pepper, lightly coating both sides.
- Dredge: In a large nonstick skillet, heat 1 tablespoon olive oil. Add 1 tablespoon unsalted butter; melt. Add chicken and sauté, 6 to 7 minutes, turning once. Remove chicken to a plate; keep warm.
- Deglaze: Add vinegar and garlic to skillet, scraping up browned bits until reduced to 1 tablespoon, 1 to 2 minutes. Add wine and rosemary and cook, stirring frequently, 3 to 4 minutes, until slightly thickened and reduced by half.
- Finish: Whisk in mustard and cook 1 minute. Add scallions, olives, capers, remaining salt, and tomatoes, stirring to combine. Pour over chicken.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 698.13 Kcal (2923 kJ) | ||
| Calories from fat | 496.54 Kcal | ||
| % Daily Value* | |||
| Total Fat | 55.17g | 85% | |
|---|---|---|---|
| Cholesterol | 132.8mg | 44% | |
| Sodium | 703.05mg | 29% | |
| Potassium | 253.56mg | 5% | |
| Total Carbs | 17.09g | 6% | |
| Sugars | 5.57g | 22% | |
| Dietary Fiber | 1.16g | 5% | |
| Protein | 23.1g | 46% | |
| Vitamin C | 6.6mg | 11% | |
| Iron | 1.1mg | 6% | |
| Calcium | 70.8mg | 7% | |
| Amount Per 100 g | |||
| Calories | 353.15 Kcal (1479 kJ) | ||
| Calories from fat | 251.18 Kcal | ||
| % Daily Value* | |||
| Total Fat | 27.91g | 85% | |
|---|---|---|---|
| Cholesterol | 67.18mg | 44% | |
| Sodium | 355.64mg | 29% | |
| Potassium | 128.27mg | 5% | |
| Total Carbs | 8.65g | 6% | |
| Sugars | 2.82g | 22% | |
| Dietary Fiber | 0.58g | 5% | |
| Protein | 11.68g | 46% | |
| Vitamin C | 3.3mg | 11% | |
| Iron | 0.6mg | 6% | |
| Calcium | 35.8mg | 7% | |
* 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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