![]() We are not certified nutritionists, and the nutritional information found on this site has not been assessed or authorized by a nutritionist or the FDA. Using a very sharp knife, carefully slice each chicken breast in half horizontally, then Put the chicken breasts on a cutting board and lay a piece of plastic wrap over them.Ĭalories: 436 (22%) | Carbohydrates: 18 g (6%) | Protein: 34 g (68%) | Fat: 22 g (34%) | Saturated Fat: 8 g (50%) | Polyunsaturated Fat: 3 g | Monounsaturated Fat: 10 g | Trans Fat: 1 g | Cholesterol: 252 mg (84%) | Sodium: 556 mg (24%) | Potassium: 635 mg (18%) | Fiber: 1 g (4%) | Sugar: 2 g (2%) | Vitamin A: 631 IU (13%) | Vitamin C: 6 mg (7%) | Calcium: 60 mg (6%) | Iron: 3 mg (17%)Įrren’s Kitchen is written and produced for informational intentions only. It can be omitted if you can’t use wine, but I recommend finishing your sauce with a teaspoon of white vinegar or lemon juice for acidity and brightness. Wine:Always use a wine that you would happily drink.Please note that your mixture won’t be as thick as Creme Fraiche and may need to reduce longer to thicken. Creme Fraiche:Use full-fat Creme Fraiche, or you can make your own by mixing heavy cream (or double cream) with equal parts of sour cream.You can use garlic powder or store-bought chopped if you don’t have it. Garlic: It’s best to use fresh garlic in this sauce for the best possible flavor.If you don’t have them, you can use a small onion in its place. Shallots:I like to use shallots due to their lovely mild flavor. ![]() It is a mild, creamy mustard, and other mustards might be too sharp and ruin the sauce’s flavor.
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