** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. In a skillet with high sides, heat the olive over medium high heat.
2. Sear the chicken breast halves in the hot oil about 2 minutes on each side, until just golden brown on the outside.
3. Reduce the heat to medium, move the chicken to one side, add the onion and garlic, and cook a couple of minutes more until the onion and garlic are lightly browned.
4. Add the wine and scrape up any browned bits from the bottom of the pan.
5. Replace the chicken in the center of the pan, spacing it evenly, and add the chicken stock, salt, and pepper.
6. The stock should come up only about halfway on the chicken pieces.
7. Bring the liquid to a simmer and reduce the heat to low.
8. Partially cover the pan and let the chicken braise for one hour, turning the chicken over once or twice near the end of the cooking time.
9. Remove the chicken pieces and keep warm. To the liquid in the pan add the Dijon and cream, and stir.
10. Raise the heat to medium and boil the sauce until it reaches the desired thickness.
11. Taste and add salt or pepper if desired. Serve the chicken with the warm sauce.
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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with MSG, Poultry, Sulfites, Garlic, Mustard, Onion, Olive Oil allergies.
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