Nutritional Info
- Servings Per Recipe: 2
- Amount Per Serving
- Calories: 241.5
- Total Fat: 6.7 g
- Cholesterol: 65.7 mg
- Sodium: 775.5 mg
- Total Carbs: 6.8 g
- Dietary Fiber: 1.4 g
- Protein: 28.6 g
View full nutritional breakdown of Dijon Mustard Chicken Fricassee calories by ingredient
Dijon Mustard Chicken Fricassee
Submitted by: SLJGEMINI75Number of Servings: 2
Ingredients
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2 Tbsp Dijon mustard
2 tsp dried parsley, divided
1/2 tsp dried thyme, divided
8 oz boneless, skinless chicken breasts
1/8 tsp salt
1/8 tsp black pepper
1/2 Tbsp olive oil
3/4 cup chopped onion
1 1/2 garlic cloves, minced
1/2 cup dry white wine
1/2 cup fat-free, less-sodium chicken broth
Directions
1. Combine mustard, 1 tsp parsley, 1/4 tsp thyme, and chicken in a large zip-top plastic bag; toss well to coat. Chill 8 hours or overnight.
2. Remove chicken from bag, and discard marinade. Sprinkle chicken with salt and black pepper. Heat olive oil in a large Dutch oven over medium-high heat. Add chicken to pan, and cook 5 minutes on each side or until browned. Remove from pan.
3. Add chopped onion to pan, and sauté 5 minutes or until tender, stirring frequently. Add garlic to pan, and sauté 1 minute, stirring constantly. Stir in wine and chicken broth, scraping pan to loosen browned bits. Stir in 1 tsp parsley and remaining thyme. Return chicken to pan. Cover, reduce heat, and simmer 25 minutes or until chicken is done. Remove chicken from pan with a slotted spoon. Keep warm.
4. Cook sauce, uncovered, over medium heat 4 minutes or until slightly thick. Pour sauce over chicken, and sprinkle with a dash of parsley.
Number of Servings: 2
Recipe submitted by SparkPeople user SLJGEMINI75.
2. Remove chicken from bag, and discard marinade. Sprinkle chicken with salt and black pepper. Heat olive oil in a large Dutch oven over medium-high heat. Add chicken to pan, and cook 5 minutes on each side or until browned. Remove from pan.
3. Add chopped onion to pan, and sauté 5 minutes or until tender, stirring frequently. Add garlic to pan, and sauté 1 minute, stirring constantly. Stir in wine and chicken broth, scraping pan to loosen browned bits. Stir in 1 tsp parsley and remaining thyme. Return chicken to pan. Cover, reduce heat, and simmer 25 minutes or until chicken is done. Remove chicken from pan with a slotted spoon. Keep warm.
4. Cook sauce, uncovered, over medium heat 4 minutes or until slightly thick. Pour sauce over chicken, and sprinkle with a dash of parsley.
Number of Servings: 2
Recipe submitted by SparkPeople user SLJGEMINI75.
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Very Good
