Heat oil in skillet on med-high heat. Lightly dredge chicken breasts in flour, season with salt and pepper and brown sides in skillet and remove onto plate until later. Stir in onions, garlic, crushed red pepper, and butter; cook until tender; then add mushrooms and cook until golden.
Stir in wine, lemon juice and bring to a simmer. Return chicken to the pan, and cook over med-high heat until chicken is done; add tomatoes and cook until tender. Serve over cooked linguine.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (473g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 318 (41%)|
|Amt Per Serving||% DV|
|Total Fat 35.3g||47 %|
|Saturated Fat 17.5g||87 %|
|Monounsaturated Fat 10.8g|
|Polyunsanturated Fat 3.8g|
|Cholesterol 172.1mg||53 %|
|Sodium 254.8mg||9 %|
|Potassium 684mg||18 %|
|Total Carbohydrate 77.4g||23 %|
|Dietary Fiber 2.5g||10 %|
|Sugars, other 74.9g|
|Protein 34.8g||50 %|
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: 768
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!