Classic American
Tenderize chicken breasts by pounding, using place plastic wrap over each chicken breast and gently pound with smooth side of a meat mallet until uniform thickness.
On a saucer, combine flour, salt, pepper. Optionally: add tarragon, and basil. In another saucer, add beaten eggs with the water.
Melt 1 tablespoon butter and 1 tablespoon olive oil in a large skillet.
Dip chicken pieces into egg, coating well, then into the flour and herb mixture, turning several times. When chicken is well coated, place in hot butter and oil in the skillet. Brown chicken on both sides for about 3 minutes per side, or until juices run clear and chicken is brown. Remove to a plate.
Add mushrooms and saute for about 4 to 5 minutes, until mushrooms are browned. Add the broth, wine, and lemon juice; simmer rapidly for about 3 minutes to reduce somewhat.
Combine 1 tablespoon flour with 1 tablespoon butter, stirring until smooth. Add to the broth and wine mixture, stirring and cooking for a minute, until thickened, then add chicken back to the skillet. Heat through. Serve garnished with fresh parsley or chives.
Suggestion: Serve chicken over egg noodles.
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Serving Size: 1 Serving (682g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 406 | ||
Calories from Fat: 53 (13%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.9g | 8 % | |
Saturated Fat 1.5g | 7 % | |
Monounsaturated Fat 1.5g | ||
Polyunsanturated Fat 1.1g | ||
Cholesterol 229.9mg | 71 % | |
Sodium 1442.8mg | 50 % | |
Potassium 953.5mg | 25 % | |
Total Carbohydrate 24.5g | 7 % | |
Dietary Fiber 1.8g | 7 % | |
Sugars, other 22.6g | ||
Protein 61g | 87 % | |
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: 406
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