DIRECTIONS
Season the chicken with salt and pepper and dust with flour. In a large skillet, heat the oil until shimmering. Add the chicken and cook over high heat, turning once, until browned and crusty on both sides, about 10 minutes. Add the garlic and rosemary and cook for 3 minutes, until the garlic is lightly browned. Transfer the chicken to a platter, leaving the rosemary and garlic in the skillet.
Add the stock to the skillet and cook over high heat, scraping up any browned bits, until reduced by half, about 5 minutes. Add the lemon juice and butter and swirl until emulsified. Return the chicken and any accumulated juices to the skillet. Add the peppers and cook, turning the chicken until coated in the sauce, about 3 minutes. Transfer the chicken and sauce to the platter and serve.
SERVE WITH
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Serving Size: 1 recipe (1127g) | ||
Recipe Makes: 1 | ||
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Calories: 5143 | ||
Calories from Fat: 5138 (100%) | ||
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Amt Per Serving | % DV | |
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Total Fat 570.9g | 761 % | |
Saturated Fat 149.8g | 749 % | |
Monounsaturated Fat 243.5g | ||
Polyunsanturated Fat 148.1g | ||
Cholesterol 366.4mg | 113 % | |
Sodium 814mg | 28 % | |
Potassium 565.4mg | 15 % | |
Total Carbohydrate 18.9g | 6 % | |
Dietary Fiber 2.8g | 11 % | |
Sugars, other 16.1g | ||
Protein 8.3g | 12 % | |
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: 5143
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