Detalles de la receta

Dijon Glazed Chicken Breasts with Zucchini

Número de Porciones: 4

Tamaño de la porción: 1 piece chicken, 2 Tbsp sauce, and 1/2 cup zucchini

Chicken, Dijon-based sauce, and zucchini are a classic French combination. This recipe is simple enough to make any time, yet special enough to impress guests with.

Nombre: Cantidad:
all-purpose flour 0.25 cup
salt 1 tsp
Freshly ground pepper, to taste
boneless, skinless chicken breasts (8 oz each), sliced in half width-wise making 4 (4 oz pieces) 2
extra-virgin olive oil 1 Tbsp
fat-free or low-sodium chicken or vegetable stock 2 cups
zucchini (about 6 oz each), cut into thin slices 3
Dijon mustard 2 Tbsp
fresh Italian parsley, finely chopped 0.25 cup
1:

Mix flour, salt, and pepper together in a large shallow bowl.ÂLightly coat each chicken breast and set aside.

2:

Heat olive oil over medium heat in a large, wide skillet.ÂAdd chicken and cook for 5 minutes on each side, or until brown, turning once. Pour stock over chicken. Arrange zucchini slices around the chicken, so that they are covered by the stock. Bring mixture to a boil. Reduce heat to low, cover, and simmer for 10-12 minutes or until chicken and zucchini are cooked through.

3:

With a slotted spoon, remove chicken and zucchini and place on a serving platter. Add mustard to remaining stock in the pan, and whisk to incorporate.ÂIncrease heat to high. Cook for a few minutes, or until sauce has thickened and barely coats the bottom of pan. Pour sauce over chicken and zucchini. Sprinkle fresh parsley over the top.

Información nutricional (por porción)
Calorías 225
Calorías de grasa 65
Grasa total 7g
Grasa saturada 1g
Colesterol 70mg
Sodio 585mg
Potasio n/a
Carbohidratos 12g
Fibra dietética 2g
Azúcares 3g
Proteína 28g
Vitamina A n/a
Vitamina C n/a
Calcio n/a
Hierro n/a
Ácido fólico n/a
Intercambio alimenticio 1/2 Starch 1 Vegetable 3 Lean Meat 1/2 Fat