Combine the flour, salt, pepper, and paprika in a shallow dish.
Moisten the chicken pieces with water. Dredge the chicken in the flour mixture.
Heat the oil in an oven-proof skillet over medium heat. Add the chicken and cook for a few minutes on each side, until brown. Add the broth and the wine. Bring to a boil and then remove from the heat.
Cover and bake for 30 minutes. Uncover and sprinkle with cheese and parsley.
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|Serving Size: 1 Serving (169g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 16 (36%)|
|Amt Per Serving||% DV|
|Total Fat 1.8g||2 %|
|Saturated Fat 0.4g||2 %|
|Monounsaturated Fat 0.9g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 1.1mg||0 %|
|Sodium 647.3mg||22 %|
|Potassium 66.5mg||2 %|
|Total Carbohydrate 4.2g||1 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 4g|
|Protein 1.8g||3 %|
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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: 45
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