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Correo Electrónico
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Ingredientes
- 3 Tbsp. butter
- 4 x pcs parchment paper or possibly foil (12 x 15 inches)
- 1/4 c. white wine
- 3 Tbsp. Dijon-style mustard
- 2 Tbsp. lemon juice
- 1 Tbsp. minced fresh marjoram -- or possibly 1 tsp. dry flakes
- 1/4 tsp grnd black pepper
- 4 x skinless boneless chicken breast halves
- 1 lb fresh asparagus spears
- 1/3 lb carrots -- peeled and cut into julienne strips
Direcciones
- Preheat oven to 400 degrees F. Heat 1 Tbsp. butter. Brush one side of parchment with butter; set aside. Combine white wine, mustard, lemon juice, marjoram, and pepper; set aside. Heat remaining butter in a skillet over MEDIUM heat. Brown both sides of chicken, 2 to 4 min. Remove to cutting board and cut each piece into 5 to 6 lengthwise slices. Stir wine/mustard mix into pan juices. Spoon 1/2 of sauce onto center of parchment pcs.
- Arrange chicken, asparagus and carrots on top and spoon remaining sauce over vegetables. Close pkgs. using drugstore-type fold* or possibly knife-folds, tucking ends under. Place on baking sheet and bake 12 min.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 173g | |
| Recipe makes 4 servings | |
| Calories 169 | |
| Calories from Fat 83 | 49% |
| Total Fat 9.4g | 12% |
| Saturated Fat 5.66g | 23% |
| Trans Fat 0.01g | |
| Cholesterol 50mg | 17% |
| Sodium 117mg | 5% |
| Potassium 381mg | 11% |
| Total Carbs 6.96g | 2% |
| Dietary Fiber 2.4g | 8% |
| Sugars 3.05g | 2% |
| Protein 12.49g | 20% |
