Try this Chicken and Fresh Tomatoes recipe, or contribute your own.
Suggest a better descriptionThe seasoning on the breasts can be as simple as salt and pepper. Other possibilities include sage, granulated garlic, basil, oregano, thyme or rosemary. If you use a commercial mix, avoid too much salt. In a large saute or frying pan, brown both sides of the seasoned breasts in the olive oil and remove them from heat. It is not necessary to completely cook the chicken breasts at this time. Deglaze the pan with the wine and add the garlic, onion, and green pepper. Saute until vegetables are tender. Add the tomatoes and all but 2 tablespoons of the chicken stock. Bring to a gentle boil and return the chicken breasts to the pan. Reduce heat and simmer until chicken is done, 10 to 15 minutes. Correct the seasonings and thicken with remaining chicken stock and cornstarch, if needed. Serve over rice or your favorite pasta. >From The Virginian Pilot 9/1/96 Posted to EAT-L Digest 31 Aug 96 Date: Sun, 1 Sep 1996 20:49:02 -0400 From: Bill Hatcher
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Serving Size: 1 Serving (546g) | ||
Recipe Makes: 4 | ||
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Calories: 428 | ||
Calories from Fat: 185 (43%) | ||
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Amt Per Serving | % DV | |
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Total Fat 20.5g | 27 % | |
Saturated Fat 5.4g | 27 % | |
Monounsaturated Fat 9.3g | ||
Polyunsanturated Fat 4.1g | ||
Cholesterol 115mg | 35 % | |
Sodium 293.2mg | 10 % | |
Potassium 1048.6mg | 28 % | |
Total Carbohydrate 18g | 5 % | |
Dietary Fiber 3.2g | 13 % | |
Sugars, other 14.7g | ||
Protein 41.6g | 59 % | |
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: 428
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