Recipe Details
Ingredients
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1 ¼poundsskinless, boneless chicken breast halves
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3tablespoonsall-purpose flour
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2tablespoonsolive oil
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2teaspoonsbutter
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2tablespoonsshallots, minced
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2clovesgarlic, minced
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1cupwater
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½cupwhite wine
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1cubechicken bouillon
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½teaspoondried rosemary, crushed
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¼teaspoonsalt
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1pinchground black pepper
Cooking Directions
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Cut chicken breasts into 1 x 3 inch strips, and dredge in flour.
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In 10 inch skillet, heat oil and butter. Add chicken. Cook, turning occasionally, until lightly browned on all sides (3 to 4 minutes). Using tongs, remove chicken from skillet. Set aside and keep warm.
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To same skillet, add shallots and garlic. Saute until softened (1 minute). Add water, wine, broth mix, and seasonings. Mix well. Cook, stirring frequently, until liquid is reduced by 1/2 (3 to 4 minutes). Return chicken to skillet, and cook until sauce is thick and chicken is heated through (2 to 3 minutes).
Nutrition Facts
Full Nutrition Label | |
---|---|
Servings Per Recipe2 | |
Calories580 | |
% Daily Value * | |
Total Fat 21g |
27% |
Saturated Fat 5g |
27% |
Cholesterol 176mg |
59% |
Sodium 1086mg |
47% |
Total Carbohydrate 14g |
5% |
Dietary Fiber 1g |
3% |
Total Sugars 1g |
|
Protein 68g |
|
Vitamin C 5mg |
27% |
Calcium 60mg |
5% |
Iron 3mg |
18% |
Potassium 846mg |
18% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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