Port and Champagne Pan Fried Chicken
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INGREDIENTS
INSTRUCTIONS
Flatten chicken breast to 1/2inch
Season with salt and pepper
Heat oil and butter in pan
Pan fry chicken both sides until cooked through
Remove chicken from pan
Add al other ingredients and boil down by half
Add 1-2 tbsp butter and stir in
Mix 1 tbsp corn starchh with 1/4 cup water
Add to sauce
Add chicken and juices until chicken is reheated
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 (1786g) | ||
| Recipe Makes: 1 | ||
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| Calories: 1192 | ||
| Calories from Fat: 61 (5%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 6.7g | 9 % | |
| Saturated Fat 1.9g | 9 % | |
| Monounsaturated Fat 1.8g | ||
| Polyunsanturated Fat 1.4g | ||
| Cholesterol 273.8mg | 84 % | |
| Sodium 2239.5mg | 77 % | |
| Potassium 3306.3mg | 87 % | |
| Total Carbohydrate 55.3g | 16 % | |
| Dietary Fiber 0g | 0 % | |
| Sugars, other 55.2g | ||
| Protein 128.6g | 184 % | |
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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. |
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Calories per serving: 1192
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