If desired, remove tendons from chicken. Grasp tendon with paper towel. Use kitchen shears to scrape meat away from tendon.
In large freezer-weight reclosable plastic bag, combine flour and lemon pepper; shake until well combined. Add chicken to flour mixture in bag. Seal bag; shake to coat chicken. In large, deep nonstick skillet, heat olive oil over medium-high heat. Add chicken with flour mixture; cook turning frequently until chicken is no longer pink, about 2-3 minutes. Remove chicken from skillet; cover to keep warm.
In same skillet over medium=high heat, combine chicken broth, wine, and lemon juice; bring to a boil. Add rice. Reduce heat, cover, and simmer stirring occasionally for 5 minutes. Add broccoli and lemon peel; cover and cook stirring occasionally until rice and broccoli are tender, about 3-4 minutes. Serve with chicken.
415 calories; 9 g fat
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|Serving Size: 1 Serving (365g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 201 (27%)|
|Amt Per Serving||% DV|
|Total Fat 22.3g||30 %|
|Saturated Fat 4.5g||22 %|
|Monounsaturated Fat 9.5g|
|Polyunsanturated Fat 4.9g|
|Cholesterol 45.9mg||14 %|
|Sodium 535.3mg||18 %|
|Potassium 833.4mg||22 %|
|Total Carbohydrate 109.1g||32 %|
|Dietary Fiber 7g||28 %|
|Sugars, other 102.1g|
|Protein 27.2g||39 %|
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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: 745
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