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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Season breasts with salt and pepper. | 2. Melt the butter in a skillet over med-high heat. Add the chicken breasts and cook until they are lightly brown, depending on thickness anywhere from 2-5 minutes per side. | 3. Remove the chicken to a warm platter. | 4. Add the shallots and the thyme to the skillet and cook, stirring, until the shallot is soft and wilted. | 5. Add the broth, vinegar, wine, Worcestershire and bring to a boil. | 6. Stir in the tomato paste and cook until the sauce is reduced by half. | 7. Add the cream and bring to a full boil, stir in the mustard. You should have about 3/4-cup of sauce. | 8. Arrange the chicken breasts on a serving platter. Spoon the sauce over the meat, sprinkle with parsley and serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken breast	4	boneless	skinless boneless	-	-	-	-
butter	1	tablespoon		85.5	3.9285	2.6715	7.2
shallot	3	tablespoons	chopped	21.6	5.04	0.75	0.03
thyme	2	sprigs		-	-	-	-
balsamic vinegar	1	tablespoon		14.08	2.7248	0.0784	0.0
white wine	1/2	cup		-	-	-	-
worcestershire sauce	1	teaspoon		4.42	1.1027	0.0	0.0
chicken broth	1/2	cup		39.06	0.945	5.5692	1.3104
tomato paste	2	teaspoons		9.02	2.0801	0.4752	0.0517
heavy cream	1/4	cup		102.0	0.8220000000000001	0.852	10.824000000000002
dijon mustard	1	tablespoon		-	-	-	-
parsley	2	tablespoons	chopped	2.736	0.4811	0.2257	0.06

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.