Chicken Diane
Posted: Sun Aug 17, 2008 4:23 pm
Chicken Diane
Ingredients:
6 boneless skinless chicken breasts
1 pinch salt and pepper (to taste)
1 tbsp olive oil
6 fresh green onions , chopped
1 fresh lemon juice, per fruit
2 tbsp chopped parsley
1 tbsp dijon mustard (Grey Poupon)
1/3 cup fat free reduced sodium chicken broth (College Inn)
Preparation:
Place the chicken breasts between sheets of waxed paper, and pound slightly with a mallet to flatten, if desired. Sprinkle with salt and pepper. In a large skillet heat the olive oil, and cook the chicken on each side until done - about 15 minutes total. Remove chicken from the skillet, and set aside.
Add the green onions, lemon juice, parsley, and mustard to the skillet, cook, stirring constantly, for 1 minute. Whisk in the broth, and stir until smooth. Return the chicken to the pan, and serve with the sauce.
Nutritional Info:
Makes 6 servings
Amount Per Serving
Calories 154.7
Total Carbs 2.4g
Dietary Fiber 0.5g
Sugars 0.5g
Total Fat 3.7g
Saturated Fat 0.7g
Unsaturated Fat 3g
Potassium 0mg
Protein 26.6g
Sodium 165.5mg
Dietary Exchanges
Fat 1/2, Vegetable 1/4, Very Lean Meat 3 1/2
Ingredients:
6 boneless skinless chicken breasts
1 pinch salt and pepper (to taste)
1 tbsp olive oil
6 fresh green onions , chopped
1 fresh lemon juice, per fruit
2 tbsp chopped parsley
1 tbsp dijon mustard (Grey Poupon)
1/3 cup fat free reduced sodium chicken broth (College Inn)
Preparation:
Place the chicken breasts between sheets of waxed paper, and pound slightly with a mallet to flatten, if desired. Sprinkle with salt and pepper. In a large skillet heat the olive oil, and cook the chicken on each side until done - about 15 minutes total. Remove chicken from the skillet, and set aside.
Add the green onions, lemon juice, parsley, and mustard to the skillet, cook, stirring constantly, for 1 minute. Whisk in the broth, and stir until smooth. Return the chicken to the pan, and serve with the sauce.
Nutritional Info:
Makes 6 servings
Amount Per Serving
Calories 154.7
Total Carbs 2.4g
Dietary Fiber 0.5g
Sugars 0.5g
Total Fat 3.7g
Saturated Fat 0.7g
Unsaturated Fat 3g
Potassium 0mg
Protein 26.6g
Sodium 165.5mg
Dietary Exchanges
Fat 1/2, Vegetable 1/4, Very Lean Meat 3 1/2