Cost: $ - Preparation Time: 25 minutes Difficulty Level: 3 - Servings: 4 Notes: This is the main dish for the second course, or i secondi. Serve this dish, called "petto do pollo alla senese," with the following Sauteed Peas & Prosciutto dish. 1. Heat the oil and 3 tbsp of the butter in a skillet over medium-high heat. When the butter foam begins to subside, saute the chicken fillets on both sides. 2. Remove the fillets to a warm platter and add salt and pepper. 3. Add the lemon juice to the skillet and turn on the heat to medium. Loosen all the cooking residue from the bottom of the pan, adding 1 or 2 tbsp of water if needed. 4. Add the parsley and the remaining 2 tbsp butter to the cooking juices. Stir several times. Lower the heat to very low and add the cooked chicken fillets, turning them over quickly in the sauce once or twice. 5. Transfer the fillets to a warm serving platter and pour the cooking juices from the skillet over them. Serve garnished with lemon juices. Posted to The Gourmet Connection Recipe Page Newsletter by Recipe Page Newsletter
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (192g)|
|Recipe Makes: 4|
|Calories from Fat: 260 (68%)|
|Amt Per Serving||% DV|
|Total Fat 28.8g||38 %|
|Saturated Fat 12.8g||64 %|
|Monounsaturated Fat 10.2g|
|Polyunsanturated Fat 3.8g|
|Cholesterol 121.6mg||37 %|
|Sodium 225.8mg||8 %|
|Potassium 364.2mg||10 %|
|Total Carbohydrate 4.3g||1 %|
|Dietary Fiber 1.5g||6 %|
|Sugars, other 2.8g|
|Protein 27.8g||40 %|
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Calories per serving: 382
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