1. Place each chicken piece, boned side up, between 2 pieces of plastic wrap. Pound lightly with a meat mallet to 1/4-inch thickness. Remove plastic wrap.
2. In a shallow dish, stir together flour and pepper. Lightly coat each piece of chicken with flour mixture.
3. In a large skillet, cook chicken in hot butter or margarine over medium heat for 4 to 6 minutes or until chicken is tender and no longer pink, turning once. Remove from skillet; keep warm.
4. For sauce, in a small bowl, stir together chicken broth, lemon juice, and cornstarch. Add to skillet. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more. Stir in green onions. To serve, spoon the sauce over chicken. Makes 4 servings.
TIP: For best results when pounding chicken breasts, pound lightly with the flat side of a meat mallet. Work from the center to the edge until the chicken is an even thickness.
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|Serving Size: 1 Serving (577g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 84 (23%)|
|Amt Per Serving||% DV|
|Total Fat 9.3g||12 %|
|Saturated Fat 4.4g||22 %|
|Monounsaturated Fat 2.2g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 152.1mg||47 %|
|Sodium 1450.2mg||50 %|
|Potassium 737.6mg||19 %|
|Total Carbohydrate 11g||3 %|
|Dietary Fiber 0.5g||2 %|
|Sugars, other 10.5g|
|Protein 57.5g||82 %|
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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: 371
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