Ingredients
- 4 boneless skinless chicken breast halves
- 2 tablespoons flour ( with salt and pepper added)
- 2 tablespoons vegetable oil
- 1 tablespoon butter
- 1 small onion, chopped
- 1 cup mushroom, thickly sliced
- 1/2 cup light cream
- 1 tablespoon fresh parsley, chopped ( or use cilantro)
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
Directions
Prep Time: 15 mins | Total Time: 30 mins
- Pound breasts until 1/4″ thick.
- Dredge in flour mixture.
- Heat oil over medium heat.
- Add chicken and saute about 7 minutes, turning once.
- Remove and keep warm.
- Add butter to frypan and increase heat to high.
- Add onion and mushrooms.
- Saute about 5 minutes.
- Reduce heat to low.
- Add cream, parsley, mustard and lemon juice.
- Bring to a boil stirring constantly.
- Add juices from chicken into cream mixture.
- Pour sauce over chicken and serve.
Nutritional information
Serving Size: 1 (205 g) | Servings Per Recipe: 4
- Calories 307.3
- Calories 307.3
- Total Fat 18.8g
- Saturated Fat 7.0g
- Cholesterol 102.9mg
- Sugars 1.2 g
- Sodium 219.0mg
- Total Carbohydrate 6.8g
- Dietary Fiber 0.7g
- Sugars 1.2 g
- Protein 27.2g
SmartPoints: 9