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Suggest a better descriptionHeat oven to 425°. Heat the oil in a large skillet over medium-high heat. Add the potatoes and cook, stirring occasionally, until golden, about 15 minutes. Transfer to a baking dish and season with 1 teaspoon of the salt. Bake for 10 minutes. Meanwhile, rinse the chicken and pat dry with paper towels. Season on both sides with 1/8 teaspoon of the pepper. Return the skillet to medium-high heat. Add the chicken and cook until browned on each side and cooked through, 3-4 minutes per side. Transfer the chicken to a platter. Add the wine to the skillet, reduce heat, and simmer for 2 minutes, constantly stirring and scraping the bottom. Add 1 tablespoon of the butter and stir or whisk until completely combined. Repeat with the remaining butter. Remove the skillet from heat. Add the chives and the remaining salt and pepper and whisk to combine. Add the potatoes to the platter with the chicken and spoon the sauce over the top.
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Serving Size: 1 Serving (184g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 193 | ||
Calories from Fat: 61 (32%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.8g | 9 % | |
Saturated Fat 3.8g | 19 % | |
Monounsaturated Fat 2.1g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 15.3mg | 5 % | |
Sodium 464.7mg | 16 % | |
Potassium 725.3mg | 19 % | |
Total Carbohydrate 29.9g | 9 % | |
Dietary Fiber 3.8g | 15 % | |
Sugars, other 26.1g | ||
Protein 3.6g | 5 % | |
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: 193
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