Directions:
- Dredge the chicken breasts lightly in flour; season with a pinch each of salt and pepper.
- In a skillet, heat butter and oil over medium-high heat; cook chicken, turning once, for about 6 minutes or until golden brown and no longer pink inside.
- Remove from the pan and keep warm.
- Pour off all the fat from the pan.
- Pour in the wine and bring to a boil over high heat; cook, stirring to scrape up any brown bits in the pan, for about 1 minute or until reduced and syrupy.
- Add the cream; boil for about 1 minute or until thick enough to coat a spoon.
- Stir in the dill, chives, lemon juice, and salt and pepper to taste.
- Stir any accumulated juices from the chicken back into the pan; pour the sauce over the chicken.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 683.26 Kcal (2861 kJ) | ||
| Calories from fat | 294.74 Kcal | ||
| % Daily Value* | |||
| Total Fat | 32.75g | 50% | |
|---|---|---|---|
| Cholesterol | 290.13mg | 97% | |
| Sodium | 1406.45mg | 59% | |
| Potassium | 1233.61mg | 26% | |
| Total Carbs | 9.35g | 3% | |
| Sugars | 0.71g | 3% | |
| Dietary Fiber | 0.37g | 1% | |
| Protein | 81.72g | 163% | |
| Vitamin C | 3mg | 5% | |
| Iron | 0.2mg | 1% | |
| Calcium | 55.2mg | 6% | |
| Amount Per 100 g | |||
| Calories | 131.14 Kcal (549 kJ) | ||
| Calories from fat | 56.57 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.29g | 50% | |
|---|---|---|---|
| Cholesterol | 55.68mg | 97% | |
| Sodium | 269.94mg | 59% | |
| Potassium | 236.77mg | 26% | |
| Total Carbs | 1.79g | 3% | |
| Sugars | 0.14g | 3% | |
| Dietary Fiber | 0.07g | 1% | |
| Protein | 15.68g | 163% | |
| Vitamin C | 0.6mg | 5% | |
| Calcium | 10.6mg | 6% | |
* 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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