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Ingredientes
- 2 Tbsp. Butter
- 2 Tbsp. Vegetable oil
- 4 x Boneless, skinless chicken breasts
- 1/2 c. Dry white wine Lemon and Mint Sauce
- 3 Tbsp. Butter
- 3 Tbsp. Flour
- 1 c. Light cream
- 1 c. Chicken stock
- 1 lrg Lemon, zest only
- 2 Tbsp. Lemon juice
- 1/4 c. Fresh mint leaves, julienne, (1/2 package)
- 4 sprg of fresh mint for garnish Salt and grnd white pepper to taste
Direcciones
- This is a recipe I found on the back cardboard part of a fresh mint package. I thought it was very good. Nadia in Texas
- Pan sear chicken breasts on both sided in butter and vegetable oil. Add in wine and continue cooking for 15 min. Pour off juices and reserve for the sauce. To make the sauce, heat the butter over medium heat in a large saute/fry' pan. Add in the flour and mix with a wire whisk till smooth, and continue cooking till the sauce turns golden. Add in chicken stock, cream, and reserved juices. Cook and stir till the sauce comes to a boil and thickens. Season to taste with salt and white pepper. Add in the lemon zest and lemon juice and return to a boil. Remove sauce from heat and add in fresh mint. Serve chicken breasts covered with sauce on a bed of rice.
- Garnish with fresh mint sprigs.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 215g | |
| Recipe makes 4 servings | |
| Calories 387 | |
| Calories from Fat 295 | 76% |
| Total Fat 33.53g | 42% |
| Saturated Fat 17.03g | 68% |
| Trans Fat 0.19g | |
| Cholesterol 105mg | 35% |
| Sodium 251mg | 10% |
| Potassium 290mg | 8% |
| Total Carbs 8.68g | 2% |
| Dietary Fiber 1.0g | 3% |
| Sugars 0.49g | 0% |
| Protein 13.89g | 22% |
