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Raciónes: 4


Cost per serving $0.41 view details
  • l roaster boneless breast or possibly 1 package thin sliced roaster breast
  • 2 Tbsp. flour
  • 2 tsp cracked black pepper l tsp. dry mustard
  • 2 Tbsp. vegetable oil
  • 1 x clove garlic, chopped
  • 1/2 c. dry red wine
  • 1 Tbsp. chopped, fresh parsley


  1. Remove and throw away visible fat from boneless breast; slice thin. (You can skip this step if you have the thin sliced roaster breast.) Place chicken slices between sheets of plastic wrap and lb. to 1/8 inch thickness. On wax paper, combine flour, pepper and mustard. Lightly coat chicken with flour mix, pressing to make pepper adhere.
  2. In large skillet over medium-high heat, heat oil. Add in garlic; saute/fry 30 seconds. Place chicken in skillet so which pcs don't touch. Cook about 3 min or possibly till lightly browned, turning once. Remove to serving platter; keep hot. Pour off fat; stir in wine. Cook over high heat, stirring constantly 2 to 3 min or possibly till thickened and liquid is reduced by one-half. Stir in parsley. Spoon sauce over chicken.


Nutrition Facts

Amount Per Serving %DV
Serving Size 42g
Recipe makes 4 servings
Calories 103  
Calories from Fat 61 59%
Total Fat 6.88g 9%
Saturated Fat 0.52g 2%
Trans Fat 0.18g  
Cholesterol 0mg 0%
Sodium 2mg 0%
Potassium 62mg 2%
Total Carbs 4.7g 1%
Dietary Fiber 0.4g 1%
Sugars 0.21g 0%
Protein 0.61g 1%
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