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Ingredientes
- 1 - 1 1/2 lbs. boneless chicken breast (other cuts can be substituted)
- Flour
- 1 tbsp. extra virgin olive oil
- 2 c. chicken stock, broth or possibly bouillon
- 1-3 tbsp. Dijon mustard
Direcciones
- Dredge chicken in flour. Brown in skillet in extra virgin olive oil; remove fat and oil when browned. Heat stock and add in mustard (to taste) mixing very well. Put chicken, broth-mustard fold in skillet; simmer slowly till meat is cooked (20-30 min for boneless breasts) and mustard sauce thickens. Serve over white rice or possibly egg noodles.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 242g | |
| Recipe makes 4 servings | |
| Calories 238 | |
| Calories from Fat 128 | 54% |
| Total Fat 14.28g | 18% |
| Saturated Fat 3.54g | 14% |
| Trans Fat 0.14g | |
| Cholesterol 73mg | 24% |
| Sodium 344mg | 14% |
| Potassium 354mg | 10% |
| Total Carbs 0.87g | 0% |
| Dietary Fiber 0.7g | 2% |
| Sugars 0.06g | 0% |
| Protein 25.15g | 40% |
