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White Wine Poached Chicken Breast with Low-Fat Sour Cream Dijon Sauce Recipe Video
|Boneless skinless chicken breasts||6 Ounce|
|Olive oil||1 Tablespoon|
|White wine||1⁄2 Cup (8 tbs)|
|Light sour cream||1⁄2 Cup (8 tbs)|
|Spicy mustard/Dijon mustard||1⁄2 Cup (8 tbs)|
Calories 347 Calories from Fat 131
% Daily Value*
Total Fat 15 g22.5%
Saturated Fat 5.1 g25.6%
Trans Fat 0 g
Cholesterol 69.5 mg23.2%
Sodium 988.2 mg41.2%
Total Carbohydrates 17 g5.8%
Dietary Fiber 0 g
Sugars 0.7 g
Protein 22 g43.4%
Vitamin A 4.1% Vitamin C 2.6%
Calcium 9.6% Iron 4.8%
*Based on a 2000 Calorie diet
2.Add white wine and cover (make sure the heat is reduced and you cover immediately or the wine can explosively react with the oil. Remove some of the oil if you end up with to much of it in the pan BEFORE you add the wine.
3.Cook on medium heat until chicken is 165 F, turning chicken every 5 min.
4.Mix light sour cream and mustard together and cover over cooked chicken breasts.
5.Cover and warm on very low heat for 10 min until sauce is warm.
6.Thin sauce with a dash of water if it gets to thick on you.
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