Maple Dill Chicken Breasts

1. Salt and pepper chicken breasts.

2. Melt butter in skillet, pan fry chicken breasts till golden 2-3 minutes per side.

3. Pour in wine (or juice) and syrup.

4. Cover and cook over medium/low heat 8-10 minutes or till juices run clear.

5. Remove chicken to platter.

6. Stir in dill, boil slightly till thick, 2-3 minutes.

7. Pour sauce over chicken.

8. Serve with rice or steamed new potatoes.

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Nutrient	Quantity
Total fats	177.5575 g
Protein	385.5225 g
Carbohydrates	48.3398 g
Energy	3385.6424 kCal
Fatty acids, total saturated 18:3 undifferentiated	1.5391 g
Water	1276.1773 g
Aspartic acid	33.9026 g
Calcium, Ca	794.3041 mg
Lutein + zeaxanthin	2.6105 g
Fiber, total dietary	8.1651 g
Carotene, beta	1.7825 g
Niacin	181.3426 mg
Vitamin A, RAE	436.9124 g
Arginine	24.0776 g
Riboflavin	2.1976 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0009 g
Fatty acids, total saturated 20:1	1.8211 g
Glutamic acid	56.2154 g
Sodium, Na	1162.0891 mg
Fatty acids, total saturated 16:1 undifferentiated	9.1035 g
Total lipid (fat)	177.5575 g
Manganese, Mn	2.3247 mg
Fructose	0.2093 g
Proline	17.3985 g
Fatty acids, total saturated 16:0	36.0098 g
Fatty acids, total saturated 8:0	0.0006 g
Sucrose	23.3281 g
Choline, total	1218.1484 mg
Sugars, total	24.1877 g
Serine	13.3263 g
Fatty acids, total saturated 10:0	0.0002 g
Fatty acids, total saturated 18:0	10.0354 g
Fatty acids, total saturated 20:4 undifferentiated	0.9072 g
Vitamin B-6	9.7176 mg
Selenium, Se	305.5195 g
Ash	21.2633 g
Vitamin D	290.2995 IU
Fatty acids, total saturated 18:1 undifferentiated	62.4584 g
Pantothenic acid	14.6793 mg
Phenylalanine	15.1274 g
Copper, Cu	1.1463 mg
Betaine	159.7159 mg
Thiamin	1.4388 mg
Retinol	435.4492 g
Methionine	10.3223 g
Iron, Fe	19.2641 mg
Carbohydrate, by difference	48.3398 g
Phosphorus, P	3326.9871 mg
Folate, total	85.8326 g
Tocopherol, gamma	1.1263 mg
Fatty acids, total saturated 20:5 n-3 (EPA)	0.1814 g
Lycopene	0.115 g
Alanine	21.6332 g
Cholesterol	1161.1978 mg
Valine	18.9855 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0009 g
Fatty acids, total saturated 18:2 undifferentiated	33.9689 g
Glycine	22.405 g
Carotene, alpha	0.069 g
Glucose (dextrose)	0.6414 g
Fatty acids, total saturated 14:0	1.4671 g
Zinc, Zn	17.321 mg
Isoleucine	19.6232 g
Fatty acids, total saturated 12:0	0.1853 g
Fatty acids, total polyunsaturated	38.0175 g
Fatty acids, total saturated 14:1	0.0001 g
Leucine	28.2855 g
Tocotrienol, alpha	0.0049 mg
Vitamin A, IU	1533.5817 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.1814 g
Folate, DFE	85.8326 g
Tryptophan	4.3394 g
Vitamin C, total ascorbic acid	7.056 mg
Phytosterols	42.193 mg
Galactose	0.0009 g
Fatty acids, total polyunsaturated 18:1 c	0.0037 g
Fatty acids, total saturated 6:0	0.0001 g
Tyrosine	12.4877 g
Vitamin B-12	6.1689 g
Vitamin K (phylloquinone)	0.9413 g
Fatty acids, total saturated	49.1906 g
Histidine	11.5006 g
Fatty acids, total monounsaturated	74.2921 g
Threonine	16.0354 g
Folate, food	85.8326 g
Vitamin D (D2 + D3)	7.2575 g
Cryptoxanthin, beta	0.1438 g
Vitamin E (alpha-tocopherol)	4.9048 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.3629 g
Fatty acids, total trans	1.9051 g
Magnesium, Mg	558.5921 mg
Lysine	31.7052 g
Potassium, K	4523.9553 mg
Cystine	5.0082 g
Fluoride, F	0.1966 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	0.25 teaspoon	0	0	0
White wine	0.5 cup	0	0	0
Butter	2 teaspoons	57	2.619	4.8
Chicken breast	4	3120.7192	0	167.8294
Maple syrup	2 tablespoons	104	26.816	0.024
Pepper	0.25 teaspoon	1.4432	0.3677	0.0187
dill	0.33 cup	102.48	18.5371	4.8854