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In a plastic bag combine flour, salt and pepper, shake chicken breasts to coat. Remove chicken, reserve excess flour. In a large skillet heat 1 Tb of oil and brown chicken 5 minutes each side. Add othe tablespoon of oil for second side. Put chicken on a plate, chop onion and add butter and onion to skillet for 2 to 4 minutes. Add flour and stir until incorporated. Add broth and lemon juice and thyme, bring to a boil stirring constantly. Return chicken to skillet and reduce heat to med low, cover and cook until chicken is tender and opaque. Serve with rice and pour sauce over chicken and rice.
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Serving Size: 1 Serving (476g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 223 | ||
Calories from Fat: 60 (27%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.7g | 9 % | |
Saturated Fat 2.5g | 12 % | |
Monounsaturated Fat 2.4g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 76.1mg | 23 % | |
Sodium 1356mg | 47 % | |
Potassium 481.3mg | 13 % | |
Total Carbohydrate 9.3g | 3 % | |
Dietary Fiber 0.9g | 4 % | |
Sugars, other 8.4g | ||
Protein 30.2g | 43 % | |
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: 223
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