Delicious and easy
DIRECTIONS
FOR THE CHICKEN:
Rinse chicken; pat dry. Place each breast half between 2 pieces of plastic wrap. Working from the center to the edges, pound chicken lightly with the flat side of a meat mallet to a 1/4-inch thickness. Remove plastic wrap.
In a shallow dish stir together the flour, salt, and pepper. Coat each breast with flour mixture; shake off excess.
In a 12-inch skillet melt half of the margarine or butter. Add chicken and cook over medium-high heat for 4-6 minutes, or till tender and no pink remains, turning once. Remove chicken from skillet; keep warm. In the same skillet combine the chicken broth, wine, lemon peel, and lemon juice. Bring to boiling; boil till sauce is reduced to about 1/3 cup. Remove from heat and stir in parsley.
FOR THE VEGETABLE:
In a 10-inch skillet melt the remaining margarine or butter. Add the carrots, zucchini, and garlic and cook for 2-3 minutes, or till carrots are crisp-tender. Transfer vegetables to a serving platter, top with chicken and sauce.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (1044g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 873 | ||
Calories from Fat: 572 (66%) | ||
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Amt Per Serving | % DV | |
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Total Fat 63.5g | 85 % | |
Saturated Fat 16.3g | 81 % | |
Monounsaturated Fat 25.6g | ||
Polyunsanturated Fat 15.2g | ||
Cholesterol 232.5mg | 72 % | |
Sodium 480.1mg | 17 % | |
Potassium 971.9mg | 26 % | |
Total Carbohydrate 13.1g | 4 % | |
Dietary Fiber 2.3g | 9 % | |
Sugars, other 10.8g | ||
Protein 59.5g | 85 % | |
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: 873
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