Melt 2 tablespoons of butter in 1 tablespoon extra virgin olive oil.
Add 4 cloves unpeeled garlic.
Season chicken with salt and pepper.
Brown chicken on all sides (about 8 minutes)
Seed and dice 2 tomatoes.
Add 1/2 cup rice wine vinegar and diced tomatoes to pan.
Cover and simmer over medium-low heat until chicken breasts are 165 degrees (about 15 minutes).
Remove chicken, keep warm.
Thicken sauce over medium-high heat (about 4 minutes).
Remove pan from heat.
Peel garlic cloves, mash them back into the pan.
Whisk in 2 tablespoons butter.
Stir in 2 tablespoons parsley.
Season with salt and pepper.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (529g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 166 (37%)|
|Amt Per Serving||% DV|
|Total Fat 18.5g||25 %|
|Saturated Fat 8.6g||43 %|
|Monounsaturated Fat 3.8g|
|Polyunsanturated Fat 1.3g|
|Cholesterol 167.4mg||52 %|
|Sodium 172.7mg||6 %|
|Potassium 1253.9mg||33 %|
|Total Carbohydrate 11.9g||4 %|
|Dietary Fiber 3.3g||13 %|
|Sugars, other 8.6g|
|Protein 57.3g||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: 450
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