Chicken in Mustard-Cream Sauce
Shaved Brussels Sprouts Salad
Ingredients
- ¾ lb chicken cutlets (see Note)
- ¼ tsp salt
- ¼ tsp pepper
- 1 Tbsp olive oil
- ½ cup heavy cream
- 1 Tbsp whole-grain mustard
- ¼ tsp dried crushed rosemary
Instructions
- Sprinkle chicken with salt and pepper. Cook chicken in hot oil in a large skillet over medium heat 4 minutes per side or until done. Remove from skillet, and keep warm.
- Add cream, mustard, and rosemary to skillet; cook 5 minutes or until slightly thickened, stirring often.
- Return chicken to pan, and cook until heated through.
Side Dish Ingredients
- ½ lemon
- 2 Tbsp extra virgin olive oil
- ¼ tsp kosher salt
- ¼ tsp black pepper
- ½ (12-oz) pkg shaved Brussels sprouts
- ¼ cup pomegranate seeds (arils)
- ¼ cup shaved Parmesan cheese
Side Dish Instructions
- Grate zest and squeeze juice from lemon. Whisk together lemon zest, lemon juice, oil, salt, and pepper.
- Add Brussels sprouts and pomegranate seeds; toss. Sprinkle with cheese.
Nutritional Information
| Main | Side | Total | |
| Servings | 3 | 3 | |
| Calories |
321
|
154
|
475
|
| Fat (g) | 22 | 12 | 34 |
| Sat. Fat (g) | 10 | 3 | 13 |
| Protein (g) | 27 | 5 | 32 |
| Carb (g) | 2 | 8 | 10 |
| Fiber (g) | 0 | 3 | 3 |
| Sodium (mg) | 355 | 311 | 666 |
Low Carb Meal Plan
This recipe selected from the eMeals Low Carb Meal Plan.
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