This recipe was submitted by Kim
Split chicken breasts in half down the center. Trim neatly to remove peripheral membrane and bits of fat.
Dredge chicken in flour seasoned with salt and pepper.
Heat oil in a heavy skillet large enough to hold chicken breasts in one layer.
Add chicken, rosemary, and garlic.
Cook approximately 4 minutes or until chicken pieces are nicely brown on one side. Turn and cook for 4 to 5 minutes until golden brown on other side. Do not cover.
Pour off fat from skillet and pour in wine.
Bring to a boil.
Add lemon juice and parsley.
Cover closely and cook 3 minutes longer.
Serve immediately.
If fresh rosemary is unavailable, substitute 1 tablespoon of dry rosemary for 2 tablespoons of fresh rosemary.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (155g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 193 | ||
Calories from Fat: 30 (16%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.4g | 4 % | |
Saturated Fat 0.7g | 3 % | |
Monounsaturated Fat 1.6g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 68.4mg | 21 % | |
Sodium 953.5mg | 33 % | |
Potassium 385.9mg | 10 % | |
Total Carbohydrate 10.5g | 3 % | |
Dietary Fiber 0.8g | 3 % | |
Sugars, other 9.7g | ||
Protein 28.8g | 41 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 193
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