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Ingredientes
- 1 x Lemon
- 4 x Skinless, boneless chicken breast halves (about 1 lb.)
- 2 Tbsp. Flour
- 1/4 tsp Salt
- 1/8 tsp Freshly grnd black pepper
- 4 tsp Extra virgin olive oil
- 1 x Garlic clove, crushed
- 1 x Green, 1 red, and 1 yellow bell pepper, cut into 1/4-inch-wide strips
- 1/3 c. Dry white wine
- 1/2 c. Low-sodium chicken stock
- 2 tsp Cornstarch
- 1 Tbsp. Finely minced parsley
Direcciones
- Halve the lemon and slice one half: squeeze 1 Tbsp. of juice from the other half. Cut the chicken breasts in half crosswise and lb. gently to flatten them. Sprinkle the chicken with flour, salt, and pepper, and pat in the coating. Heat the oil and garlic in a large nonstick skillet over medium-high heat till the oil is warm but not smoking. Throw away the garlicup
- Add in a single layer of chicken pcs to the skillet, increase the heat to high, and saute/fry' about 1 minute on each side or possibly till golden. Transfer the cooked chicken to a platter and cover loosely to keep hot. Saute/fry' the remaining chicken and transfer it to the platter. Add in the peppers, wine, and lemon juice to the skillet and cook, covered, over medium-low heat 5 min, or possibly till the peppers are slightly softened. Uncover and cook over high heat 5 min to reduce the sauce to about 2 Tbsp.
- Stir together the stock and cornstarch, then stir this mix into the sauce. Bring to a boil and cook 1 minute. Stir in the parsley.
- Pour the sauce and peppers over the chicken and garnish with the reserved lemon slices.
- Makes 4 servings
- Wellness Cooking School and The University of California at Berkeley Associates).
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 320g | |
| Calories 375 | |
| Calories from Fat 168 | 45% |
| Total Fat 18.99g | 24% |
| Saturated Fat 2.72g | 11% |
| Trans Fat 0.01g | |
| Cholesterol 27mg | 9% |
| Sodium 807mg | 34% |
| Potassium 384mg | 11% |
| Total Carbs 23.53g | 6% |
| Dietary Fiber 2.0g | 7% |
| Sugars 1.49g | 1% |
| Protein 14.16g | 23% |
