Chicken artichokes black olives and mushrooms rosemary lemon so good...sautéed
Prepare ingredients by cubing dicing halving. Eat a heavy iron skillet on high add oil and chicken. Season chicken with salt, pepper, rosemary, crushed red pepper and garlic powder. As chicken is browned turn Brown all sides. Squeeze half of lemon juice into pan. Sauté until chicken is just cooked not too dry chicken. Remove chicken and keep warm. Add mushrooms to the pan and half a can of chicken broth. Continue cooking mushrooms till almost all of the fluid is reduced. remove mushrooms from pan with slotted spoon warm chicken plate. Add the rest of the vegetables and reduce the heat to medium low. Use the remaining quarter of the lemon juice to season that the vegetables, if the pan is too dry at more chicken broth remember the vegetables will make their own juice. Add pepper and crushed red pepper to taste and simmer until the veggies are tender. Add chicken and mushrooms back to pan stir, warm and serve. Really nice served with a creamy pasta.
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Serving Size: 1 Serving (437g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 331 | ||
Calories from Fat: 118 (36%) | ||
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Amt Per Serving | % DV | |
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Total Fat 13.1g | 17 % | |
Saturated Fat 2.1g | 11 % | |
Monounsaturated Fat 8.1g | ||
Polyunsanturated Fat 1.7g | ||
Cholesterol 98.7mg | 30 % | |
Sodium 583.3mg | 20 % | |
Potassium 902.9mg | 24 % | |
Total Carbohydrate 10.3g | 3 % | |
Dietary Fiber 3.8g | 15 % | |
Sugars, other 6.5g | ||
Protein 43.8g | 63 % | |
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: 331
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