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I made this last night while in search for a higher fat meal so I could even out my ratios for the day. It was absolutely DELICIOUS, definitely a keeper, and something to make when you want to impress your guests. 
I served this with spaghetti squash, with some of the sauce poured overtop. Yummy.
Serving Size : 4 Preparation Time
01
Categories : 0-5G Low Carb Poultry Chicken Breasts
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 lb chicken breast -- 1kg
1 tbsp Dijon mustard
1 tsp Dried thyme
1 tsp Salt
1/2 tsp Pepper
2 tbsp Vegetable oil
1 cup Dry white wine
1 cup Whipping Cream
2 tbsp Fresh parsley -- chopped
Notes: Chicken stock may be used instead of wine. Pat chicken dry. Combine mustard, thyme, salt and pepper. Rub into chicken. Heat oil in a roasting pan or skillet that can be used on direct heat and in the oven. Brown meat on all sides. Add wine to the pan and roast in preheated 350F/180C oven 45-50 minutes or until a meat thermometer registers 160F. Remove meat from pan and reserve. Add cream to juices remaining in pan; scrape up any bits of meat stuck to the bottom of the pan into the sauce. Bring sauce to a boil and simmer gently until slightly thickened. Adjust seasoning if necessary. Meanwhile, return chicken to the sauce. Heat gently before serving. Sprinkle with parsley. Serve with steamed asparagus.
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Per Serving (excluding unknown items): 623 Calories; 46g Fat (70.9% calories from fat); 39g Protein; 3g Carbohydrate; trace Dietary Fiber; 198mg Cholesterol; 721mg Sodium. Exchanges: 0 Grain(Starch); 5 1/2 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 6 Fat; 0 Other Carbohydrates.
I served this with spaghetti squash, with some of the sauce poured overtop. Yummy.
Serving Size : 4 Preparation Time
01Categories : 0-5G Low Carb Poultry Chicken Breasts
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 lb chicken breast -- 1kg
1 tbsp Dijon mustard
1 tsp Dried thyme
1 tsp Salt
1/2 tsp Pepper
2 tbsp Vegetable oil
1 cup Dry white wine
1 cup Whipping Cream
2 tbsp Fresh parsley -- chopped
Notes: Chicken stock may be used instead of wine. Pat chicken dry. Combine mustard, thyme, salt and pepper. Rub into chicken. Heat oil in a roasting pan or skillet that can be used on direct heat and in the oven. Brown meat on all sides. Add wine to the pan and roast in preheated 350F/180C oven 45-50 minutes or until a meat thermometer registers 160F. Remove meat from pan and reserve. Add cream to juices remaining in pan; scrape up any bits of meat stuck to the bottom of the pan into the sauce. Bring sauce to a boil and simmer gently until slightly thickened. Adjust seasoning if necessary. Meanwhile, return chicken to the sauce. Heat gently before serving. Sprinkle with parsley. Serve with steamed asparagus.
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 623 Calories; 46g Fat (70.9% calories from fat); 39g Protein; 3g Carbohydrate; trace Dietary Fiber; 198mg Cholesterol; 721mg Sodium. Exchanges: 0 Grain(Starch); 5 1/2 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 6 Fat; 0 Other Carbohydrates.