Directions:
- Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/4-inch thickness using a meat mallet or rolling pin. Sprinkle chicken with salt and pepper.
- Heat oil in a large nonstick skillet over medium-high heat. Add chicken; cook 2 to 3 minutes on each side or until golden brown. Remove chicken and keep warm.
- Reduce heat to medium; add shallots and sauté 1 to 2 minutes or until tender. Add wine and scrape browned bits from pan; cook until wine almost evaporates. Add broth; bring to a boil over medium-high heat and cook 2 minutes or until reduced to about 2 tablespoons. Remove from heat; stir in stone-ground and Dijon mustards and next 3 ingredients. Spoon mustard cream over chicken.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 118.77 Kcal (497 kJ) | ||
| Calories from fat | 51.09 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.68g | 9% | |
|---|---|---|---|
| Cholesterol | 19.88mg | 7% | |
| Sodium | 438.24mg | 18% | |
| Potassium | 192.08mg | 4% | |
| Total Carbs | 5.91g | 2% | |
| Sugars | 2.89g | 12% | |
| Dietary Fiber | 0.31g | 1% | |
| Protein | 9.55g | 19% | |
| Vitamin C | 1.8mg | 3% | |
| Iron | 0.8mg | 4% | |
| Calcium | 42.1mg | 4% | |
| Amount Per 100 g | |||
| Calories | 127.18 Kcal (532 kJ) | ||
| Calories from fat | 54.71 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.08g | 9% | |
|---|---|---|---|
| Cholesterol | 21.28mg | 7% | |
| Sodium | 469.27mg | 18% | |
| Potassium | 205.69mg | 4% | |
| Total Carbs | 6.33g | 2% | |
| Sugars | 3.1g | 12% | |
| Dietary Fiber | 0.33g | 1% | |
| Protein | 10.23g | 19% | |
| Vitamin C | 1.9mg | 3% | |
| Iron | 0.8mg | 4% | |
| Calcium | 45.1mg | 4% | |
* 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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