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Ingredientes
- 4 x boneless skinless chicken breast halves
- 2 Tbsp. butter (1/4 stick)
- 8 ounce button mushrooms thinly sliced
- 1 med onion finely minced
- 1 x generous Tbsp. green peppercorns in liquid removed brine
- 1 1/4 c. canned low-salt chicken broth
- 3/4 c. whipping cream
- 2 Tbsp. dry Sherry
- 1 1/2 Tbsp. Dijon mustard
Direcciones
- Season chicken with salt and pepper. Heat butter in heavy large skillet over medium heat. Add in chicken and saute/fry till just cooked through, about 4 min per side. Transfer chicken to plate. Add in mushrooms, onion and peppercorns to skillet and saute/fry till onion is tender, about 7 min.
- Add in broth, cream, Sherry and mustard to skillet. Simmer till reduced to sauce consistency, scraping up browned bits, about 15 min. Return chicken and any accumulated juices to pan. Cook till chicken is just heated through, about 4 min longer.
- Serves 4.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 760g | |
| Calories 883 | |
| Calories from Fat 542 | 61% |
| Total Fat 61.63g | 77% |
| Saturated Fat 36.62g | 146% |
| Trans Fat 0.06g | |
| Cholesterol 291mg | 97% |
| Sodium 673mg | 28% |
| Potassium 1086mg | 31% |
| Total Carbs 24.76g | 7% |
| Dietary Fiber 4.1g | 14% |
| Sugars 7.23g | 5% |
| Protein 53.54g | 86% |
