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Suggest a better description1. Place chicken breasts between 2 sheets of waxed paper. Pound to flatten. 2. Put flour, salt and pepper in a large brown paper bag. Drop several pieces of chicken into bag and shake to coat each piece with flour. 3. Melt butter in large skillet. Brown chicken. Cook until done, about 5 to 8 minutes. 4. Remove chicken to warm platter. 5. Stir stock and wine into skillet. Blend with drippings. Cook until liquid is reduced by half. 6. Pour sauce over chicken. Sprinkle with Parmesan. 7. Heat under broiler until cheese browns, about 3 to 5 minutes. Garnish with parsley. DOMINICS WILSON AVENUE, ST. LOUIS WINE: BAROLO From the
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Serving Size: 1 Serving (356g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 463 | ||
Calories from Fat: 151 (33%) | ||
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Amt Per Serving | % DV | |
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Total Fat 16.8g | 22 % | |
Saturated Fat 9.1g | 45 % | |
Monounsaturated Fat 4.5g | ||
Polyunsanturated Fat 1.4g | ||
Cholesterol 173.4mg | 53 % | |
Sodium 414.9mg | 14 % | |
Potassium 732.3mg | 19 % | |
Total Carbohydrate 13.5g | 4 % | |
Dietary Fiber 0.7g | 3 % | |
Sugars, other 12.9g | ||
Protein 59.7g | 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: 463
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