Herb-seasoned, sauteed chicken breasts are served with a garlicky, creamy sauce for a dish that delivers great flavor and good nutrition.
1. Stir the sage and thyme in a small bowl. Season the chicken with the sage mixture.
2. Spray a 12-inch nonstick skillet with the cooking spray and heat over medium heat for 1 minute. Add the chicken and cook for 15 minutes or until the chicken is well browned on both sides and cooked through. Remove the chicken from the skillet and keep warm.
3. Add the garlic to the skillet and cook and stir until lightly browned. Stir in the soup and water and cook until the mixture is hot and bubbling. Serve the sauce over the chicken with the Parslied Rice.
4. Parslied Rice: Toss 4 cups hot cooked long-grain white rice with 1 teaspoon chopped fresh parsley.
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Serving Size: 1 Serving (368g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 403 | ||
Calories from Fat: 64 (16%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.1g | 10 % | |
Saturated Fat 1.8g | 9 % | |
Monounsaturated Fat 1.8g | ||
Polyunsanturated Fat 2g | ||
Cholesterol 73.7mg | 23 % | |
Sodium 673.4mg | 23 % | |
Potassium 398.7mg | 10 % | |
Total Carbohydrate 47.6g | 14 % | |
Dietary Fiber 1.5g | 6 % | |
Sugars, other 46.1g | ||
Protein 33.8g | 48 % | |
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: 403
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