Estimated Nutrition (whole recipe, rough)
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Butter | 1 tbsp (14g) | 102 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Dill | 5 sprigs fresh (1g) / 1 tsp dried | 4 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 2 small chicken breasts, boneless
- -skinned
- 2 tbsp margarine
- 2 cl garlic, crushed
- 1/2 cup dry white wine
- 1/4 cup water
- 2 tbsp dijon mustard
- 1/2 tsp dill weed, dried
- 1/4 tsp ground pepper, coarsely
- 1/3 cup fresh parsley, chopped
- =
Directions
Preheat oven to 325 degrees. Cut each breast into two pieces; put pieces on a wooden cutting board and pound them with with a meat mallet or the side of a rolling until ½" thick. Heat margarine in a large frying pan; add garlic and cook 2 minutes over medium heat. Brown chicken pieces 3 minutes on each side. Transfer chicken to a 1 ½-quart shalloe casserole. Put the wine, the water, mustard, dill weed, salt and pepper into the frying pan. Bring to a boil and cook 1 minute. Pour over chicken in casserole. Cover and bake 30 minuetes. Add parsley; baste the chicken with the sauce and cook 5 more minutes. Food exchanges per serving: 4 lean meat exchanges; cal: 223; cho: 2g; pro: 27; fat: 9g; sod: 235; cho: 73; low-sodium diets: omit salt.