Quick and easy
1.Season the chicken with salt and pepper and dust with flour. In a large skillet, heat the oil until shimmering. Add the chicken and cook over high heat, turning once, until browned and crusty on both sides, about 10 minutes. Add the garlic and rosemary and cook for 3 minutes, until the garlic is lightly browned. Transfer the chicken to a platter, leaving the rosemary and garlic in the skillet.
2.Add the stock to the skillet and cook over high heat, scraping up any browned bits, until reduced by half, about 5 minutes. Add the lemon juice and butter and swirl until emulsified. Return the chicken and any accumulated juices to the skillet. Add the peppers and cook, turning the chicken until coated in the sauce, about 3 minutes. Transfer the chicken and sauce to the platter and serve.
Serve With
Crusty bread. Bright Cherry Rich Chianiti Classico 2007 Rocca delle Macie
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (282g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 1286 | ||
Calories from Fat: 1284 (100%) | ||
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Amt Per Serving | % DV | |
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Total Fat 142.7g | 190 % | |
Saturated Fat 37.4g | 187 % | |
Monounsaturated Fat 60.9g | ||
Polyunsanturated Fat 37g | ||
Cholesterol 91.6mg | 28 % | |
Sodium 203.5mg | 7 % | |
Potassium 141.3mg | 4 % | |
Total Carbohydrate 4.7g | 1 % | |
Dietary Fiber 0.7g | 3 % | |
Sugars, other 4g | ||
Protein 2.1g | 3 % | |
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: 1286
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