chicken
Cut 1 lemon into 8 wedges. Squeeze enough juice from second lemon to measure 2 tablespoons; set wedges and juice aside. Heat oil in large skillet over medium-high heat. Add onion and sprinkle with salt and pepper; saute until golden brown, about 8 minutes. Add next 5 ingredients; stir 1 minute. Add broth; bring to boil. Sprinkle chicken with salt and pepper; add to skillet. Add lemon wedges. Cover, reduce heat to medium-low, and simmer until chicken is cooked through, turning occasionally, 25 to 30 minutes. Transfer chicken to platter. Add olives and 2 tablespoons lemon juice to skillet. Increase heat to high; boil uncovered to thicken slightly, about 5 minutes. Season with salt and pepper. Pour over chicken.
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Serving Size: 1 Serving (756g) | ||
Recipe Makes: 4 | ||
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Calories: 1214 | ||
Calories from Fat: 764 (63%) | ||
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Amt Per Serving | % DV | |
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Total Fat 84.9g | 113 % | |
Saturated Fat 22.9g | 115 % | |
Monounsaturated Fat 37.4g | ||
Polyunsanturated Fat 17.5g | ||
Cholesterol 378mg | 116 % | |
Sodium 1074.4mg | 37 % | |
Potassium 1359.5mg | 36 % | |
Total Carbohydrate 15.6g | 5 % | |
Dietary Fiber 6.5g | 26 % | |
Sugars, other 9.1g | ||
Protein 97.9g | 140 % | |
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: 1214
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