In a heavy fry pan with a tight cover, heat olive oil. Add chicken and salt and pepper. Cook chicken quickly to a nice golden brown, stirring often. Add garlic, rosemary, and vinegar. Lower heat, cover, and let cook gently for 15-20 minutes. When chicken is fork tender, remove cover, turn up heat to reduce liquid in pan, stirring chicken often to coat well with pan juices. Usually served with crescia and sauteed escarole. Posted to MM-Recipes Digest by Paula
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (278g)|
|Recipe Makes: 6|
|Calories from Fat: 345 (63%)|
|Amt Per Serving||% DV|
|Total Fat 38.3g||51 %|
|Saturated Fat 10.3g||51 %|
|Monounsaturated Fat 17.3g|
|Polyunsanturated Fat 7.7g|
|Cholesterol 168mg||52 %|
|Sodium 187.7mg||6 %|
|Potassium 480.2mg||13 %|
|Total Carbohydrate 3.4g||1 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 3.2g|
|Protein 42.3g||60 %|
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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: 544
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