Nutrition balance score
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Ingredients
4 servings
2boneless skinless chicken breasts
butterflied
¼ tspdried basil
¼ tsporegano
¼ tspthyme
¼ tspgranulated garlic powder
cayenne
1onion
diced
1 ⅓ cuplow sodium chicken broth
2 ½ Tbspwhite balsamic vinegar
¾ cuplow fat sour cream
½ Tbspextra virgin olive oil
½ tspmargarine
¼ tspred pepper flake
½ tspdill weed
1 bulbroasted garlic
½ tspblack pepper
1 tspdijon mustard
Instructions
Step 1
Heat olive oil in frying pan. Coat chicken in basil, oregano, thyme, cayenne pepper, granulated garlic. Fry chicken each side until cooked. Set aside cooked chicken on plate and cover in tin foil.
Step 2
Add margarine to frying pan, and once melted, add red pepper flake, and onion. Sweat onion 4- 5 mins. Deglaze pan with balsamic vinegar. Add chicken stock after a minute and bring to boil. Add Dijon mustard, roasted garlic, remaining pepper, allowing mixture to reduce slightly. Turn down heat to low simmer, slow the boil by stirring. Once temperature reduced, add sour cream and dill weed to pan, return chicken and juices to pan and allow to simmer for 5 minutes.
Step 3
Serve
