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Ingredientes
- 1 pound chicken, boneless, pounded thin
- 2 tbsp. butter
- 1-2 tbsp. extra virgin olive oil
- 2 cloves garlic, crushed
- 1 egg
- Flour
- 2 lemons
- 3/4 to 1 c. chicken stock
- 3/4 c. white wine
- Tarragon
- 1 (10 ounce.) pkg. mushrooms, cleaned and sliced
Direcciones
- Beat Large eggs; place chicken in egg mix, then dip in flour. Heat butter and oil in pan and brown garlic. Remove garlic, brown chicken on both sides. Remove. Add in chicken broth, wine, and juice of 1 lemon to pan. Thicken with additional flour, season with tarragon. Add in chicken back to pan; cover with mushrooms and lemon slices. Cook an additional 20 min over low heat.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 281g | |
| Recipe makes 4 servings | |
| Calories 339 | |
| Calories from Fat 213 | 63% |
| Total Fat 23.87g | 30% |
| Saturated Fat 8.06g | 32% |
| Trans Fat 0.0g | |
| Cholesterol 120mg | 40% |
| Sodium 198mg | 8% |
| Potassium 493mg | 14% |
| Total Carbs 5.62g | 1% |
| Dietary Fiber 1.4g | 5% |
| Sugars 1.97g | 1% |
| Protein 18.71g | 30% |
