Salt-Free Chicken In Lemon-Mustard Sauce

By Florence Fabricant

Published January 17, 1987

Total Time
45 minutes
Rating
4(18)
Comments
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Featured in: FOOD; WHEN SALT MUST BE RESTRICTED, THERE ARE TASTY ALTERNATIVES

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Ingredients

Yield:4 servings

  • 2 tablespoons olive oil

  • 1 cup sliced mushrooms

  • 1 cup sliced onion

  • 2 large cloves garlic, sliced

  • 1 frying chicken, cut up

  • 1 tablespoon grainy salt-free mustard

  • Juice of 1 lemon

  • ¾ cup dry white wine

  • Freshly ground black pepper

  • 1 tablespoon sour cream mixed with ½ teaspoon cornstarch or 1 tablespoon creme fraiche

  • 1 tablespoon minced fresh dill

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

8 grams carbs; 227 milligrams cholesterol; 779 calories; 24 grams monosaturated fat; 11 grams polyunsaturated fat; 14 grams saturated fat; 53 grams fat; 2 grams fiber; 259 milligrams sodium; 57 grams protein; 3 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat the oil in a large skillet that has a cover. Add the mushrooms and saute over medium-high heat until they begin to brown. Add the onion and continue to saute until the onion has lightly browned. Stir in the garlic. Remove the ingredients from the pan, allowing as much oil as possible to remain in the pan.

  2. Step 2

    Brown the chicken in the oil remaining in the pan. Remove the pieces as they brown. When all the chicken has browned and is out of the pan dissolve the mustard in the lemon juice and add this mixture to the pan along with the wine. Stir over medium-high heat to blend. Season liberally with pepper.

  3. Step 3

    Return the chicken to the pan along with the mushrooms, onions and garlic and baste with the sauce. Lower heat and cook slowly for 25 to 30 minutes, until the chicken is done. Remove chicken from the pan and stir in the sour-cream mixture or the creme fraich. Cook briefly, just long enough for the sauce to thicken somewhat. Return chicken to the pan, stir in the dill, baste with the sauce and serve.

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Ratings

4 out of 5
18 user ratings
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Comments

RM

Does anyone understand how is it Salt-Free and yet it has 444 mg of Sodium per serving?

Chris Krakow

My guess is that the authors made this statement because there is no added salt. Sour cream, or creme fraiche contain some sodium. Btw, I'm not seeing where you got 444 mg of sodium from. The nutritional info has 260 mg of sodium.

RM

Does anyone understand how is it Salt-Free and yet it has 444 mg of Sodium per serving?

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