Try this Chicken Breasts with Rosemary and Lemon recipe, or contribute your own.
Suggest a better descriptionpepper 1/2 cup dry white wine -- or broth 2 Tbsps lemon juice 2 Tbsps chopped fresh parsley Coat a non-stick skillet with cooking spray. Heat over medium heat until hot. Trim all visible fat from chicken. Place in a single layer in the skillet. Sprinkle with pepper; add garlic cloves and rosemary. Cook about 4 minutes until one side is brown. Turn and cook 4-5 minutes longer to brown the other side. Pour in wine and bring to a boil. Add lemon juice and parsley. Cover closely and simmer 3 minutes longer or until chicken is fork tender and no longer pink. Remove and discard garlic cloves. Serve chiken at once. per serving: 168 Kcal 2.0g fat (0.4g sat fat) 11% CFF 68mg Na =20 Recipe By : modified from a magazine clipping by Rosemary Winters From: Terri Woltmon Date: 04-15-94 (20:09) Number: 208 From Neds Opus Date: 04-15-94 (20:09) Num (4) Cooking File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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Serving Size: 1 Serving (122g) | ||
Recipe Makes: 4 | ||
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Calories: 137 | ||
Calories from Fat: 14 (10%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.6g | 2 % | |
Saturated Fat 0.5g | 2 % | |
Monounsaturated Fat 0.4g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 68.4mg | 21 % | |
Sodium 77.6mg | 3 % | |
Potassium 320.8mg | 8 % | |
Total Carbohydrate 1.5g | 0 % | |
Dietary Fiber 0.4g | 2 % | |
Sugars, other 1.1g | ||
Protein 27.5g | 39 % | |
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: 137
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