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Nutrition Facts

  Servings Per Recipe: 4
  Serving Size: 1 serving

Amount Per Serving
  Calories 264.6
  Total Fat 13.1 g
      Saturated Fat 1.8 g
      Polyunsaturated Fat 1.2 g
      Monounsaturated Fat 7.8 g
  Cholesterol 68.4 mg
  Sodium 1,218.1 mg
  Potassium 368.1 mg
  Total Carbohydrate 2.8 g
      Dietary Fiber 0.2 g
      Sugars 0.0 g
  Protein 29.8 g
  Vitamin A 0.5 %
  Vitamin B-12 7.5 %
  Vitamin B-6 36.0 %
  Vitamin C 3.5 %
  Vitamin D 0.0 %
  Vitamin E 7.0 %
  Calcium 2.3 %
  Copper 4.2 %
  Folate 2.1 %
  Iron 8.1 %
  Magnesium 10.9 %
  Manganese 12.9 %
  Niacin 70.0 %
  Pantothenic Acid     10.6 %
  Phosphorus     26.3 %
  Riboflavin 8.5 %
  Selenium 30.8 %
  Thiamin 6.8 %
  Zinc 7.2 %


*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.


Calories in Skillet Dijon Chicken Breast

View the full Skillet Dijon Chicken Breast Recipe & Instructions
Submitted by: ANEWAY

Calories per Ingredient

Here are the foods from our food nutrition database that were used for the nutrition calculations of this recipe.

Calories per serving of Skillet Dijon Chicken Breast

143 calories of Chicken Breast (cooked), no skin, roasted, (0.50 breast, bone and skin removed)

90 calories of Olive Oil, (0.75 tbsp)

15 calories of White Wine, (0.75 fl oz)

15 calories of President's Choice Prepared Dijon Mustard, (3 tsp)

12 calories of Soy sauce (shoyu), low sodium, (1.25 tbsp)

3 calories of Garlic, (0.75 clove)


Nutrition & Calorie Comments  

Pretty good recipe, I think that the sauce by itself was a little salty still...but overall I really enjoyed this meal. Submitted by:
RICKSCHIC2

(4/13/11)
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I used low sodium chicken stock in place of the wine, it was good even with a strong soy taste. Submitted by:
ERIN1957

(2/12/11)
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I found the sauce was too salty. Submitted by:
MATTREN81

(11/2/10)
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Even though I used low sodium it tasted a little too salty. Otherwise the flavors were perfect! Submitted by:
SMARTYPANTSMAMA

(8/4/08)
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Likewise I would cut down on the Olive Oil - had to drain it before adding the ingredients for the sauce. I also had no low sodium soy which made it a bit salty but it was still terrifc and next time I'll use the low sodium option Submitted by:
MCGINNS

(3/5/08)
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I made this with regular soy sauce since I didn't have the low sodium, and it was great! I might cut the oil down to 2 TBL though, since it seemed to be a little too much. Fabulous on flavor and makes a lot of sauce. I also covered the chicken with a lid when I turned the heat down, for tenderness. Submitted by:
-SEVEN-

(1/28/08)
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