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Suggest a better description1 Heat the olive oil in a saute pan. Remove the skin and trim the excess fat from the chicken. Remove the bone also. 2 Fry the meat in the pan top-side down first, for 3-4 minutes each side. Drain any excess oil from the pan and add the white wine. 3 Cook for a minute or two, adding more wine if drying out. Add the lemon juice and rosemary and cook for 3-4 minutes. Per serving: 394 Calories (kcal); 29g Total Fat; (68% calories from fat); 25g Protein; 4g Carbohydrate; 118mg Cholesterol; 111mg Sodium Food Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 3 1/2 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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Serving Size: 1 Serving (206g) | ||
Recipe Makes: 2 servings | ||
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Calories: 332 | ||
Calories from Fat: 211 (64%) | ||
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Amt Per Serving | % DV | |
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Total Fat 23.4g | 31 % | |
Saturated Fat 6.5g | 32 % | |
Monounsaturated Fat 10.4g | ||
Polyunsanturated Fat 5g | ||
Cholesterol 118.4mg | 36 % | |
Sodium 109.4mg | 4 % | |
Potassium 358.9mg | 9 % | |
Total Carbohydrate 6.2g | 2 % | |
Dietary Fiber 2.7g | 11 % | |
Sugars, other 3.6g | ||
Protein 25g | 36 % | |
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: 332
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