This recipe has Sugar as 78.0% (as a percentage of RDA).
You'll likely need to take this into account today to balance out your diet.
Nutrition Rating Details
Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 0.9% of RDA
• Calories: 36.5% of RDA
• Carbs: 10.3% of RDA
• Fat (total lipid): 24.4% of RDA
• Fiber: 3.2% of RDA
• Fructose: 37.1% of RDA
• Protein: 41.0% of RDA
• Sodium: 27.5% of RDA
• Sugar: 78.0% of RDA
• Vitamin A (IU): 8.2% of RDA
• Vitamin B6: 74.9% of RDA
• Vitamin C: 4.8% of RDA
• Iron: 2.0% of RDA
• Magnesium: 18.9% of RDA
• Manganese: 4.8% of RDA
• Niacin: 110% of RDA
• Potassium: 26.6% of RDA
• Zinc: 16.5% of RDA
If any nutritional component is greater than 75% of RDA
(or any vitamin/mineral is greater than 600% of RDA),
the recipe gets a “Nutrition to Balance” rating.
Whether this matters for your diet depends mostly on what other foods you consume today.
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PREPARATION
PREPARING THE SAUCE
1.
In a large, shallow dish, combine the honey, mustard, garlic, oil and salt to taste (not too much salt if serving with bacon as the bacon will add a salty flavor when served).
2.
Coat chicken evenly in the sauce. Set aside.
PREPARING THE BACON
3.
Dice the bacon.
4.
Heat a nonstick pan (or skillet) over medium heat. Fry bacon until crispy; transfer to a plate.
PREPARING THE CHICKEN
5.
To the same pan as the bacon was just cooked in, sear chicken on each side in the oil left over from the bacon until just beginning to brown (about 3 minutes per side -- not completely cooked through as we will finish them in the sauce).
6.
Add any remaining honey mustard sauce into the pan along with the wine and mushrooms. Bring to a simmer while stirring occasionally to mix the flavors through the sauce, until the chicken is cooked through (about 15 minutes). Transfer chicken to a plate.
7.
Mix together the 1 tsp cornstarch with 1 tbsp of water. Pour the cornstarch mixture into the centre of the pan, mixing it through the sauce until it thickens. Mix in the cooked bacon. Place chicken back into the pan; coat with the sauce.
8.
Garnish with parsley and serve immediately.
COMPLETE NUTRITION
This recipe has the following nutrient totals:
Calories 730
Protein 46.1 g
Carbohydrates 28.3 g
Iron 0.38 mg
Fiber 0.89 g
Calcium 8.55 mg
(plus many more nutrients)
Sample Recipe Chart:
The sample chart shows the nutritional data that is typically shown for any given recipe.
The chart shows both nutrition totals as well as per-ingredient nutrition.
