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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Pat chicken dry with paper towels. Season each side with salt and pepper. Spread flour on a plate and dredge each piece of chicken in flour, coating each side. Shake off any excess. | 2. Set a large skillet over medium-high heat. Add the butter and oil. Once butter is melted, lay chicken in the pan in a single layer. After about 3-5 minutes chicken should be browned underneath. Turn with tongs and cook until the other side is browned and chicken is cooked through. Remove chicken to a clean plate and reduce heat under pan to medium. | 3. Pour wine, or broth, into pan and use a wooden spoon to scrape up any browned bits. Boil until thick and almost syrupy looking, about 3 minutes. Add mustard and heavy cream. Boil until sauce has slightly thickened, about 4-5 minutes. Taste and season with salt if necessary. | 4. Place chicken on plates and spoon sauce over each one. Sprinkle parsley over and serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken breast	4			3120.7192	0.0	378.2965	167.8294
salt pepper			ground	-	-	-	-
flour	1/3	cup		192.76	42.2018	3.1337	0.7479
butter	1	tablespoon		85.5	3.9285	2.6715	7.2
vegetable oil	1	tablespoon		117.23200000000001	0.0	0.0	13.6
white wine	1/2	cup	substituted	-	-	-	-
mustard	3	tablespoons		2.835	0.4903	0.3003	0.0441
heavy cream	3/4	cup		306.0	2.4659999999999997	2.556	32.472
parsley	3	tablespoons	chopped	4.104	0.7216	0.3386	0.0901

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