Try this Chicken Breasts with Lemon and Pepper recipe, or contribute your own.
Suggest a better descriptionPlace chicken breasts between 2 sheets of waxed paper and gently pound with a meat mallet until about 1/2 inch thick. Season with salt. Heat butter in a large, heavy nonstick skillet over medium heat until bubbly and starting to brown. Add chicken and cook about 10 minutes, turning occasionally, or until almost opaque in center and golden on both sides. Remove to serving plates. Remove skillet from heat and let pan juices cool briefly. Add lemon juice, and stir to loosen brown drippings in bottom of pan. Spoon over chicken, season well with pepper, then sprinkle with parsley. Recipe By : Womans Day 9-17-96 Posted to MC-Recipe Digest V1 #257 Date: Fri, 25 Oct 1996 09:44:10 -0400 (EDT) From: Carol Taillon
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Serving Size: 1 Serving (681g) | ||
Recipe Makes: 4 | ||
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Calories: 888 | ||
Calories from Fat: 285 (32%) | ||
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Amt Per Serving | % DV | |
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Total Fat 31.6g | 42 % | |
Saturated Fat 9g | 45 % | |
Monounsaturated Fat 10.4g | ||
Polyunsanturated Fat 7.5g | ||
Cholesterol 472.9mg | 146 % | |
Sodium 512.6mg | 18 % | |
Potassium 1544.3mg | 41 % | |
Total Carbohydrate 1.2g | 0 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 0.9g | ||
Protein 141.1g | 202 % | |
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: 888
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