In a food processor, combine onion, parsley, mustard and 1/4 cup of the olive oil. Work the mixture into a thick, smooth paste; do not let it get too thin.
On large plate, place enough flour to cover the bottom of the plate generously. Add salt and pepper. Dredge each chicken piece with flour, gently shaking off the excess flour. Set them on a clean plate. Rub the mustard mixture over chicken. Dredge again in flour.
In a large skillet that will hold all the breasts, heat the remaining 1/4 cup of olive oil over medium heat. Fry the chicken for 6 minutes on each side or until golden brown and cooked through.
Garnish with lemon wedges.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (103g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 254 (77%)|
|Amt Per Serving||% DV|
|Total Fat 28.2g||38 %|
|Saturated Fat 3.8g||19 %|
|Monounsaturated Fat 20.3g|
|Polyunsanturated Fat 3.2g|
|Cholesterol 0mg||0 %|
|Sodium 261.3mg||9 %|
|Potassium 132.1mg||3 %|
|Total Carbohydrate 18.9g||6 %|
|Dietary Fiber 2.8g||11 %|
|Sugars, other 16.1g|
|Protein 3.5g||5 %|
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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: 330
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