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    You are in: Home / Recipes / Pan Roasted Chicken With Mustard and Sherry Recipe
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    Pan Roasted Chicken With Mustard and Sherry

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    2 Total Reviews

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    • on December 03, 2008

      DH and I liked this recipe. It had nice flavor and I liked the zip the fresh lemon and Dijon gave to the dish. We followed all ingredients and steps as posted. Thanks!

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    • on December 29, 2005

      DELISH!!!!!! First I used 1 cup of my seasoned salt Flavored Seasoned Salt in place of the salt and sugar. Brined overnight because of a dinner plan change. Used thighs which I fried without oil. I used a very hot heavy bottom pan placing skin side down. In which much fat was released and walla no sticking just be sure to let it brown good before moving. Don`t overcrowd the chicken then you`re steaming it and not browning it. I also added the zest of the lemon along with capers a new love of mine. This has so much Flavor and Tenderness without the added FAT!!!!! Sharon I just loved this! Thanks!

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    Nutritional Facts for Pan Roasted Chicken With Mustard and Sherry

    Serving Size: 1 (296 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 550.2
     
    Calories from Fat 186
    33%
    Total Fat 20.7 g
    31%
    Saturated Fat 4.9 g
    24%
    Cholesterol 94.1 mg
    31%
    Sodium 14324.6 mg
    596%
    Total Carbohydrate 31.5 g
    10%
    Dietary Fiber 0.0 g
    0%
    Sugars 26.9 g
    107%
    Protein 31.6 g
    63%

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