Recipe Details
Ingredients
-
½cuplow-sodium canned chicken broth
-
2tablespoonscoarse-grain mustard
-
2tablespoonsheavy cream
Cooking Directions
-
Combine broth and mustard in a measuring cup. Pour contents of the measuring cup into a heated skillet; boil until liquid is reduced by about half. Tilt skillet so that the liquid is at one side of the pan, then whisk in cream until sauce is smooth. Spoon sauce over cooked steaks and serve immediately.
Tips
Copyright 2004 USA WEEKEND and columnist Pam Anderson. All rights reserved.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe4 | |
| Calories36 | |
| % Daily Value * | |
| Total Fat 3g |
4% |
| Saturated Fat 2g |
9% |
| Cholesterol 11mg |
4% |
| Sodium 106mg |
5% |
| Total Carbohydrate 2g |
1% |
| Total Sugars 0g |
|
| Protein 1g |
|
| Calcium 5mg |
0% |
| Potassium 6mg |
0% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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