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Ingredientes
- 4 x boneless chicken breast halves without skin
- 1/2 c. flour
- 1 tsp salt
- 1/2 tsp grnd black pepper
- 2 x Large eggs -- lightly beaten
- 1/3 c. bread crumbs
- 2 Tbsp. butter
- 2 tsp chopped garlic
- 1 c. dry white wine Heat a serving platter in a 150 degree F. oven.
Direcciones
- Rinse the chicken breasts and pat dry with paper towels. Combine salt and pepper with the flour. Dredge the chicken in the seasoned flour, dip into the Large eggs, then run through the bread crumbs, coating proportionately.
- Heat 1 Tbsp. of the butter in a wide, heavy saute/fry pan over high heat.
- Add in the breasts and saute/fry, turning once, till well browned and cooked through, 5 to 6 min on each side. Reduce the heat to medium-high if the chicken starts to burn. Remove the chicken breasts to the warmed serving platter and keep hot.
- Reduce the heat to medium, add in the garlic, and toss around the pan for about 15 seconds. Raise the heat to high again and scrape up any browned bits from the pan bottom as you pour in the wine. Boil till slightly thickened and reduced by half.
- Remove from the heat and whisk in the remaining 1 Tbsp. butter. Pour the sauce over the breasts and serve warm.
- Yield 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 257g | |
| Recipe makes 4 servings | |
| Calories 469 | |
| Calories from Fat 194 | 41% |
| Total Fat 21.73g | 27% |
| Saturated Fat 8.25g | 33% |
| Trans Fat 0.17g | |
| Cholesterol 209mg | 70% |
| Sodium 814mg | 34% |
| Potassium 442mg | 13% |
| Total Carbs 20.77g | 6% |
| Dietary Fiber 0.9g | 3% |
| Sugars 1.27g | 1% |
| Protein 35.15g | 56% |
