| Total sodium per serving: 111mg |
Total calories per serving: 282 |
Servings: 4 |
Ingredients:
- 1 1/2 lb boneless, skinless chicken breast
- 1-2 tbsp olive oil
- 1/4 tsp black pepper
- 1/2 tsp no salt seasoning (21 Salute or similar)
- 1/2 cup water
- 1/4 cup honey
- 3 tbsp no sodium Westbrae wholegrain mustard*
- 1/2 tsp dried thyme leaves
Directions:
1. Slice the chicken breasts horizontally into cutlets to make four servings.
2. Place a large non-stick skillet on the stove over medium-high heat, add the olive oil to the pan.
3. When the oil is hot, add the chicken cutlets to the pan, sprinkle with black pepper and no salt seasoning.
4. When the cutlets are cooked on one side, turn them over and continue to cook the other side until the chicken is cooked through.
5. Remove the chicken to a plate and set aside.
6. Without wiping out the skillet, add the remaining ingredients to it and stir well so there are no clumps of mustard and the sauce is smooth.
7. Add the chicken cutlets back into the skillet with the sauce. Coat each cutlet with the sauce and turn the element down to simmer to let the sauce thicken slightly.
8. Serve with rice or potatoes and a vegetable or salad.
Makes 4 servings, each serving has 282 calories, 111mg sodium and 16.6g carbohydrates with the ingredients used.
*Westbrae mustard has 0mg sodium so if another type of Dijon or wholegrain mustard is used, the sodium will need to be recalculated.
Original recipe.
Would you include total nutrition values for recipes.Some of us need to monitor potassium, phosphorus etc. I really like your website.Thanks Barbara
Everything looks delicious i can not have salt
Where do the 111 mg of sodium come from in this recipe?
Boneless chicken breast without added salt or brine generally contains about 18-20 mg of sodium per oz. Therefore, one serving of this recipe is approximately 111 mg of sodium.