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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 326.4
  • Total Fat: 20.5 g
  • Cholesterol: 125.9 mg
  • Sodium: 1,001.7 mg
  • Total Carbs: 5.8 g
  • Dietary Fiber: 1.2 g
  • Protein: 26.8 g

View full nutritional breakdown of Sauteed Chicken Breast with Dijon Herb Sauce calories by ingredient
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Sauteed Chicken Breast with Dijon Herb Sauce

Submitted by: CASE4GRACE

Introduction

This is so good you could serve it to company. I think the taste rivals dishes served in nice restaurants, and it is soooo easy! Savory, high protein, low carb deliciousness! This is so good you could serve it to company. I think the taste rivals dishes served in nice restaurants, and it is soooo easy! Savory, high protein, low carb deliciousness!
Number of Servings: 6

Ingredients

    24 oz Boneless Skinless Chicken Thighs (can sub breasts, but adjust counts)
    4 cups Portabella Mushrooms, fresh, sliced
    1 large onion, halved and slided
    2 T Olive Oil, 2 tbsp
    6 oz White Wine
    1/2 c heavy cream (can sub Greek yogurt, but adjust counts)
    1/2 c Chicken Broth
    3 cloves Garlic
    1 tsp salt
    1/2 tsp black pepper
    2 T Dijon Mustard
    1 tsp Tarragon, dried
    1 tsp Rosemary
    3 oz Provolone Cheese

Directions

Heat the olive oil in a 12-inch saute pan over medium-high heat. Saute onions until just turning soft, add mushrooms, and continue sauteing for a few minutes until mushrooms just become tender. Remove mushrooms and onions and set aside.

Season the chicken on both sides with the salt and pepper. Place 1 T of olive oil and the chicken in the pan and cook until golden on each side. Increase the heat to high, add the garlic, white wine, salt, and pepper (more to taste), and continue to cook until the chicken is just cooked through, about 4 minutes. Remove the chicken breasts and set aside.

Add the chicken broth and whisk in the mustard and heavy cream into the pan, and bring the sauce to a gentle simmer. Cook until thickened and bubbly. Add the tarragon and rosemary, and remove from the heat.

In a casserole or baking dish, lay out the chicken in a single layer on the bottom of the pan, top with mushroom and onion mixture, then the provolone cheese, and finally spoon the sauce over top. Place under a broiler until bubbly and just turning golden on top. Watch carefully so it doesn't burn.


Serving Size: makes 6 servings

Number of Servings: 6

Recipe submitted by SparkPeople user CASE4GRACE.






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