Ingredients
2 teaspoons oil
4 (6-ounce) skinless, deboned malformation halves
1/4 teaspoon freshly ground black pepper
1/8 teaspoon salt
3 tablespoons thinly sliced shallots
1/2 cup brew
2 tablespoons lower-sodium soy
1 tablespoon whole-grain Dijon mustard
1 tablespoon honey
2 tablespoons recent Petroselinum crispum leaves
Preparation
1. Heat an oversized cooking pan over medium-high heat. Add oil to pan; swirl to coat. Sprinkle chicken equally with pepper and salt. Add chicken to pan; sauté six minutes on either side or till done. take away chicken from pan; keep heat. Add shallots to pan; cook one minute or till semitransparent. mix brewage and next three ingredients (through honey) in a very little bowl; stir with a whisk. Add brewage mixture to pan; bring round a boil, scraping pan to loosen brunet bits. Cook three minutes or till liquid is reduced to 1/2 cup. come chicken to pan; address coat with sauce. Sprinkle equally with parsley.
Nutritional info
Calories 245
Fat 4.5 g
Satfat 0.7 g
Monofat a pair of g
Polyfat 1.1 g
Protein forty g
Carbohydrate seven.8 g
Fiber 0.2 g
Cholesterol ninety nine mg
Iron 1.6 mg
Sodium 544 mg
Calcium twenty seven mg