Chicken Breasts, Mustard Herbed Lc-2.1/scondiment- mustard, herbs, meat- chicken breast 4 half (06 oz) chicken breasts, bnls, sknls 2 tbs olive oil 2 tbs vinegar, wine, red 2 tbs tarragon, dried 2 tbs thyme, dried salt and pepper; to taste 2 tsp mustard, grainy 2 tsp Worcestershire sauce Using a mallet, pound the chicken breasts and flatten them to 1/4-inch thickness. Combine oil, vinegar, tarragon, thyme, salt, black pepper, mustard, and Worcestershire sauce, blending well. Pour into a large non-stick skillet and heat over medium high heat. Add chicken to the liquid and cook for about 5 minutes, or until chicken is no longer pink, turning pieces over once. NYC Nutrition Analysis (per serving or yield unit): water=134.6 g; calories=262.9; protein=40.52 g; total fat=9.19 g; carbohydrate=3.02 g; dietary fiber=0.97 g; ash=2.3 g; calcium=87.14 mg; phosphorus=346 mg; iron=4.73 mg; sodium=158.3 mg; potassium=531.2 mg; magnesium=62.34 mg; zinc=1.59 mg; copper=0.11 mg; manganese=0.41 mg; vitamin A=218.2 IU; vitamin E=1.14 mg ATE; thiamin=0.14 mg; riboflavin=0.2 mg; niacin=19.36 mg; pantothenic acid=1.39 mg; vitamin B6=0.99 mg; folate=19.27 ug; vitamin B12=0.65 ug; vitamin C=4.32 mg; saturated fat=1.58 g; monounsaturated fat=5.51 g; polyunsaturated fat=1.16 g; cholesterol=98.66 mg; selenium=30.49 ug; refuse=30.7%; %cal as carb:prot:fat=5:63:32; WW Pts=5.94; (incomplete analysis) |
