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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Coat a large frying pan with oil and set over medium-high heat. Lightly sprinkle both sides of chicken with salt, then add to pan. Cook, turning occasionally, until golden and springy when pressed, 12 to 14 minutes in total. Remove to a pan. | 2. Meanwhile, prepare peaches and shallot. After removing chicken from pan, reduce heat to medium. Add wine, then scrap up and stir in any brown bits from pan bottom. Add peaches and shallot. Stir often, until peaches soften slightly and wine is reduced, 2 to 4 minutes. | 3. Stir in mustard, then whipping cream. Return chicken and any juices to pan and boil gently, uncovered, turning chicken occasionally until sauce thickens slightly and chicken is hot, 1 to 2 minutes. If using sour cream, add after the chicken is hot. Taste and add salt if needed. | 4. Sprinkle with chives or dill. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
chicken breast	4	boneless	skinless boneless	-	-	-	-
salt				-	-	-	-
peach	3		unpeeled cut	180.18	44.0748	4.2042	1.155
shallot	1		chopped	115.2	26.88	4.0	0.16
white wine	1/2	cup		-	-	-	-
grainy mustard	2	tablespoons		-	-	-	-
cream	1/2	cup	sour	227.7	5.3245	2.806	22.2525
chive	1/3	cup	snipped snipped	4.8	0.696	0.5232	0.1168

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