A simple, tasty chicken dish, with a creamy lemon sauce.
1. In a small shallow bowl combine flour, kosher salt, black pepper, and garlic powder. Mix well.
2. In a large skillet, over medium heat, melt 1/2 stick of butter. Once butter is 1/2 melted, coat each chicken breast well with the flour mixture, and place into the skillet.
3. Cook first side about 5-6 minutes until golden brown, then flip and continue to cook for 5-6 minutes.
4. At the last minute of cooking, squeeze juice of 1 lemon over the chicken, let simmer for 1 minute, then remove from heat, and transfer the chicken to serving plate and set the pan with the drippings aside.
5. In a small sauce pan, over medium heat, add shallot and 1/2 cup of wine, stir, and reduce to about 2 to 3 tablespoons. Then add 1/2 stick of butter, melt, then add heavy cream, and juice from 1 lemon and whisk. Let warm through, then remove from heat, and pour sauce over chicken breasts.
6. Serve with lemon wedges, or slices topped with fresh parsley.
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Serving Size: 1 Serving (597g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 1108 | ||
Calories from Fat: 600 (54%) | ||
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Amt Per Serving | % DV | |
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Total Fat 66.6g | 89 % | |
Saturated Fat 40.4g | 202 % | |
Monounsaturated Fat 17.5g | ||
Polyunsanturated Fat 3.4g | ||
Cholesterol 320mg | 98 % | |
Sodium 810.8mg | 28 % | |
Potassium 1049.9mg | 28 % | |
Total Carbohydrate 70.3g | 21 % | |
Dietary Fiber 9.6g | 38 % | |
Sugars, other 60.7g | ||
Protein 65g | 93 % | |
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: 1108
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