Pound thickest parts of chicken with your fist to flatten slightly, then
pat dry and season with salt and pepper.
Heat butter in a 10-inch nonstick skillet over moderately high heat until
foam subsides, then saute' onion and bacon over high heat, stirring
occasionally, two minutes.
While onion and bacon cook, stir together wine and tomato paste.
Push onion and bacon to edge of skillet and add chicken, skinned sides
Saute chicken until undersides are golden, about two minutes.
Turn chicken over and add mushrooms and wine mixture.
Cook, uncovered, over moderately high heat until chicken is just cooked
through, about five minutes.
This is my husband's favorite chicken dish - and we prepare a lot of chicken in our house.
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|Serving Size: 1 Serving (1147g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 844 (46%)|
|Amt Per Serving||% DV|
|Total Fat 93.7g||125 %|
|Saturated Fat 51.1g||256 %|
|Monounsaturated Fat 26.4g|
|Polyunsanturated Fat 6.8g|
|Cholesterol 749.7mg||231 %|
|Sodium 1053.5mg||36 %|
|Potassium 2919.9mg||77 %|
|Total Carbohydrate 7g||2 %|
|Dietary Fiber 1.6g||6 %|
|Sugars, other 5.4g|
|Protein 224.7g||321 %|
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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: 1818
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