Directions:
- Note: To make clarified butter, slowly melt a stick of unsalted butter until the milk solids melt to the bottom of the pan; skim foam off the top and use only the clear golden liquid.
- Pound chicken breasts between two sheets of plastic wrap to make uniform thickness for even cooking.
- Dredge chicken breasts in flour, shaking off excess.
- Heat clarified butter in sauté skillet over medium-high heat.
- Place chicken in pan and sauté until cooked halfway through, about three minutes; reduce heat to medium.
- Turn chicken over and add minced shallots and garlic; cook for one minute until you can smell the aroma of garlic, and then add wine to deglaze pan.
- Season with salt and pepper.
- Add mustard and stir into sauce; let sauce cook for two minutes to reduce, and then add heavy cream.
- Let sauce cook for another two minutes to thicken sauce slightly.
- Serve with chardonnay.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 359.25 Kcal (1504 kJ) | ||
| Calories from fat | 248.02 Kcal | ||
| % Daily Value* | |||
| Total Fat | 27.56g | 42% | |
|---|---|---|---|
| Cholesterol | 95.44mg | 32% | |
| Sodium | 227.39mg | 9% | |
| Potassium | 273.72mg | 6% | |
| Total Carbs | 10.04g | 3% | |
| Sugars | 3.42g | 14% | |
| Dietary Fiber | 1.44g | 6% | |
| Protein | 7.94g | 16% | |
| Vitamin C | 4mg | 7% | |
| Iron | 0.4mg | 2% | |
| Calcium | 44.2mg | 4% | |
| Amount Per 100 g | |||
| Calories | 198.65 Kcal (832 kJ) | ||
| Calories from fat | 137.14 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.24g | 42% | |
|---|---|---|---|
| Cholesterol | 52.77mg | 32% | |
| Sodium | 125.73mg | 9% | |
| Potassium | 151.35mg | 6% | |
| Total Carbs | 5.55g | 3% | |
| Sugars | 1.89g | 14% | |
| Dietary Fiber | 0.8g | 6% | |
| Protein | 4.39g | 16% | |
| Vitamin C | 2.2mg | 7% | |
| Iron | 0.2mg | 2% | |
| Calcium | 24.4mg | 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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