1/ Cook pancetta and marjoram aprox 5 minutes.
2/ Add chicken and brown aprox 10 minutes.
3/ When golden on both sides add wine and cook until evaporates.
4/ Add tomatoes, cover pan and cook 20 to 30 minutes until chicken cooked.
5/ sprinkle with chopped herbs.
(Maybe add some creme friache)
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (218g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 359 (70%)|
|Amt Per Serving||% DV|
|Total Fat 39.9g||53 %|
|Saturated Fat 12g||60 %|
|Monounsaturated Fat 17.3g|
|Polyunsanturated Fat 7.6g|
|Cholesterol 174.9mg||54 %|
|Sodium 351.4mg||12 %|
|Potassium 416.3mg||11 %|
|Total Carbohydrate 0.3g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0.3g|
|Protein 35.4g||51 %|
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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: 515
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