Don't miss another issue…      Subscribe

Easy One Pan Triple-Mustard Chicken Dijon

 
B4030d6efb403aa4f127 550
268

An easy one-pan stove-stop chicken main dish braised in white wine and three kinds of mustard. Delicious and easy to prepare chicken main. Easy to scale down to two servings or up to serve a crowd.

Yield

6

servings

Prep

5

min

Cook

35

min

Ready

40

min

Trans-fat Free, Low Carb
 

Ingredients

2 pounds chicken thighs, boneless, skinless
skinless
2 pounds chicken breast halves, boneless, skinless
2 tablespoons butter
or olive oil
1 medium onions
minced
¼ cup dijon mustard
imported
2 tablespoons honey mustard
*
2 tablespoons whole-grain mustard
*
¾ cup white wine
dry
*
1 ½ cups chicken broth, low salt
cup sour cream

Directions

Cut each chicken breast in half crosswise diagonally to create two evenly sized chicken cutlets and trim any fat from the chicken thighs.

Melt butter in a large skillet over medium heat.

Add the onion and cook until beginning to soften, about 3 to 5 minutes.

Increase to medium-high heat and add the chicken breasts and thighs. Cook until browned on the outside (but not cooked through), 5 to 7 minutes.

In a small bowl, whisk together the dijon mustard, honey mustard and the white wine.

Pour over chicken and bring to a boil then add broth.

Reduce heat to medium and simmer partially covered for 25 to 30 minutes, until chicken is tender and cooked through.

Remove from heat and stir in sour cream.

Serve.

 

* not incl. in nutrient facts

Add review

 

 

Comments

Nutrition Facts

Serving Size 409g (14.4 oz)
Amount per Serving
Calories 68946% of calories from fat
 % Daily Value *
Total Fat 35g 54%
Saturated Fat 12g 59%
Trans Fat 0g
Cholesterol 268mg 89%
Sodium 447mg 19%
Total Carbohydrate 1g 1%
Dietary Fiber 1g 3%
Sugars g
Protein 170g
Vitamin A 10% Vitamin C 3%
Calcium 8% Iron 22%
* based on a 2,000 calorie diet How is this calculated?

 

The Healthy Recipe

Health and nutrition news that’s easy to digest…
Grilled Low-fat chicken breast with mash and green beans

Chickens are better bred and better fed, recent study shows

A recent study conducted about chicken meat in Australia revealed some astonishing results.

Home-made chicken fingers, lower fat and sodium than take-out

Take out chicken, too much of a good thing?

Recent report shows you may want to stop eating take-out chicken and replace it with your own home-cooked chicken recipes.

Grilled Low-fat skinless chicken breast with grilled vegetables

Low-Fat Chicken Recipes Benefit Health and Speed Weight Loss

According to the United States Department of Agriculture, a century-long record of meat consumption reveals that within the past decade, chicken and beef are now available to consumers in almost equal quantity.

Chicken Udon Noodle Soup

Is it the Chicken or the Soup?

Recent study of home-made chicken soup investigates this winter cold home remedy.  Enjoying a steaming bowl of chicken soup can make a medical difference in the severity of the common cold!

Grilled Low-fat chicken breast with mash and green beans

Don’t get cheated: Water-chilled chicken breasts, the added salt and water are free!

During water-chilling, the traditional method for preparing chicken for market, multiple chickens are soaked in water and injected with a salted water solution to increase its weight.

Brown Chicken Egg and Egg Shell

Invasion of the Backyard Chicken

As Americans begin to focus more and more on making sustainable food choices and the impact that they are having on the environment, some are choosing to keep chickens in their own backyards…even in the city!

More breaking news

 

Add Photo

Up to 1MB in size, .jpg format

 

Founded in 1996.

© 2019 Sean Wenzel & Infinite Networks Inc. All rights reserved.
171A Rink Street, Suite 148, Peterborough, ON, CA K9J 2J6 +1.888.959.4335

 

Live Feed