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Chicken "Fancee"

(1 Votes)
Chicken Fancee
SERVES
4
COOK TIME
20 Min

Once in awhile we need something a little fancier, a little more special, maybe for a special guest or a romantic dinner, but we don't have lots of time. Well, Chicken "Fancee" is a quick and easy way to get fancy!

What You'll Need

  • 2 tablespoons butter
  • 4 boneless, skinless chicken breast halves
  • 1/2 cup matchstick-cut carrots
  • 1/2 cup matchstick-cut zucchini
  • 1/2 cup sliced mushrooms
  • 1 cup prepared white sauce (made from a package of dry mix)
  • 2 tablespoons white wine (optional)
  • 1 teaspoon Dijon-style mustard
  • 1/4 teaspoon dried rosemary
  • 1/4 teaspoon dried tarragon
  • Dash salt
  • Dash black pepper
  • 2 English muffins, split and toasted

What to Do

  1. In a large skillet, melt butter over medium heat; cook chicken until golden and cooked through, about 10 to 15 minutes. Remove chicken, set aside, and keep warm.
     
  2. Add carrots, zucchini, and mushrooms to skillet and stir-fry until crisp-tender, about 1 minute. Stir in white sauce, wine, mustard, rosemary, and tarragon. Heat through. Season to taste with salt and pepper.
     
  3. Diagonally slice chicken breasts then arrange over muffin halves and top with vegetable sauce.
     

Notes

Nutritional InformationShow More

Servings Per Recipe: 4

  • Amount Per Serving % Daily Value *
  • Calories 268
  • Calories from Fat 85
  • Total Fat 9.5g 15 %
  • Saturated Fat 4.5g 22 %
  • Trans Fat 0.2g 0 %
  • Protein 28g 57 %
  • Amount Per Serving % Daily Value *
  • Cholesterol 91mg 30 %
  • Sodium 350mg 15 %
  • Total Carbohydrates 16g 5 %
  • Dietary Fiber 1.4g 6 %
  • Sugars 2.1g 0 %

Ratings & Comments

My Rating:  

I have not made this yet so I cannot rate it.

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This was very nice! I made a white sauce with half white wine and half milk and used a slightly sweet dijon mustard; used a lot more zucchini and carrots than 1/4 cup (garden overproducing!). I also used one chicken breast cut into chunks (recession economics) and did not serve it over bread; it would have gone very nicely with white rice. All in all, a very tasty dish. Thanks again, Mr. Food! You add tasty variety to my life.

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