Pollo al Vino Bianco
Trim chicken breasts and remove any loose or visible fat. Coat lightly with flour, shaking off excess flour. Heat olive oil and butter in a frying pan. Cook chicken until goldern brown on all sides. Season with salt and pepper and add wine. Cook for about 5 minutes, or until about half of the wine has evaporated. Sprinkle the scallions over the top of the chicken. Cover tightly and cook over low to medium heat for about 10 minutes or until tender. Check the liquid occasionally; if necessary, add a little more wine to prevent sticking. There should be 1 to 2 tablespoons of sauce for each chicken piece in the finished dish. At serving time, sprinkle grated lemon rind over the chicken and serve very hot.
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Serving Size: 1 Serving (165g) | ||
Recipe Makes: 4 | ||
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Calories: 215 | ||
Calories from Fat: 81 (38%) | ||
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Amt Per Serving | % DV | |
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Total Fat 9g | 12 % | |
Saturated Fat 4.3g | 21 % | |
Monounsaturated Fat 3.1g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 83.7mg | 26 % | |
Sodium 122mg | 4 % | |
Potassium 377.5mg | 10 % | |
Total Carbohydrate 2.2g | 1 % | |
Dietary Fiber 0.7g | 3 % | |
Sugars, other 1.5g | ||
Protein 27.7g | 40 % | |
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: 215
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