» Glycemic Index
http://www.ChefBinks.com Saute Chicken breast with Sour Cream Dijon sauce made by Dr. Derek Alessi and Chef Binks.
Healthy Living.
Serves: 4
Cook Time: 30 Minutes
Shopping list:
2- 6 oz boneless skinless chicken breasts
1 T olive oil
½ Cup white wine
1/2 cup light sour cream
1/2 cup spicy or Dijon mustard
Recipe:
1.Sauté chicken breasts in a skillet with olive oil until golden brown.
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.
Healthy Living.
Serves: 4
Cook Time: 30 Minutes
Shopping list:
2- 6 oz boneless skinless chicken breasts
1 T olive oil
½ Cup white wine
1/2 cup light sour cream
1/2 cup spicy or Dijon mustard
Recipe:
1.Sauté chicken breasts in a skillet with olive oil until golden brown.
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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