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Ingredientes
- 4 x chicken breasts (boneless, skinless)
- 3 Tbsp. flour
- 1/2 tsp ea marjoram, thyme, pepper
- 1 tsp margarine
- 1/2 c. dry vermouth
- 1 c. chicken stock
- 2 Tbsp. Dijon mustard
- 1/4 c. evaporated skim lowfat milk
Direcciones
- Lb. breasts till thin. Combine flour and herbs & spices - reserve 1 Tbs and rub remainder into breasts. Brown chicken in margarine and transfer to plate. Add in wine and boil till reduces to a glaze. Fold in stock and mustard - boil 2 - 3 min. Mix evaporated lowfat milk with reserved flour mix and add in to skillet. Cook stirring till thicken and smooth. Return chicken to skillet and cook till done.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 914g | |
| Calories 1199 | |
| Calories from Fat 554 | 46% |
| Total Fat 61.75g | 77% |
| Saturated Fat 18.6g | 74% |
| Trans Fat 1.37g | |
| Cholesterol 375mg | 125% |
| Sodium 1177mg | 49% |
| Potassium 1677mg | 48% |
| Total Carbs 26.97g | 7% |
| Dietary Fiber 2.7g | 9% |
| Sugars 6.66g | 4% |
| Protein 126.53g | 202% |
