Try this Fiesta Chicken recipe, or contribute your own.
Suggest a better descriptionRinse chicken breasts, split in half. Cut each piece again in half, making 8 pieces in all. Dip chicken pieces in flour, shake off excess. Rinse peppers, remove seeds and membranes. Slice. Heat the butter in a skillet. Brown chicken pieces all around. Sprinkle with garlic salt, if used, salt and pepper. Remove from skillet. Keep warm. Heat oil in pan. Add peppers. Cover with lid. Cook peppers for about 5 minutes, shaking pan frequently. Remove from pan. Add bouillon cube dissolved in water to pan. Stir to dissolve pan juices and drippings. Add wine. Add chicken and peppers to pan. Cover with lid. Heat and cook for about 6 to 7 minutes or until chicken is done. Sprinkle with some fresh herbs, if available. Or add thinly sliced green onions. Tips: You may add some crumbled cooked bacon over dish before serving. You may also substitute garlic powder with 2 green onions, sliced. Sprinkle over ready dish. ~--
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Serving Size: 1 Serving (14g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 75 | ||
Calories from Fat: 48 (64%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.3g | 7 % | |
Saturated Fat 2g | 10 % | |
Monounsaturated Fat 2.2g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 7.7mg | 2 % | |
Sodium 30.2mg | 1 % | |
Potassium 11.1mg | 0 % | |
Total Carbohydrate 5.9g | 2 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 5.7g | ||
Protein 0.9g | 1 % | |
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: 75
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