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Suggest a better description1) place chicken between two sheet of waxed paper and pound until thin. Sprinkle with salt and pepper and dredge in flour. 2) Heat 1 tbsp. vegetable oil in a large skillet over medium-high heat until butter foams. Add 2 chicken breast halves and cook without moving until browned, 3 minute. Turn and cook until firm and browned on both sides, 3 minute more. Transfer to plate and cover loosely with foil to keep warm. 3) Add 1tbsp. Butter and remaining 1 tbsp. oil to skillet, cook remaining chicken breast halves. Transfer to plate and cover to keep warm. 4) Add lemon juice and broth to skillet and bring to a boil, scraping up any browned bits from bottom of pan with wooden spoon. Boil, stirring occasionally, until thickened, about 5 minute. remove from heat, add remaining 1 tbsp butter and parsley and stir until butter melts. Season with salt and pepper. Pour sauce over chicken and serve.
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Serving Size: 1 Serving (320g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 413 | ||
Calories from Fat: 171 (41%) | ||
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Amt Per Serving | % DV | |
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Total Fat 19g | 25 % | |
Saturated Fat 7.3g | 37 % | |
Monounsaturated Fat 7.2g | ||
Polyunsanturated Fat 2.9g | ||
Cholesterol 153.9mg | 47 % | |
Sodium 27247mg | 940 % | |
Potassium 404.9mg | 11 % | |
Total Carbohydrate 7.2g | 2 % | |
Dietary Fiber 0.7g | 3 % | |
Sugars, other 6.5g | ||
Protein 51g | 73 % | |
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: 413
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