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Ingredientes
- 2 tbs extra virgin olive oil
- 1 lb chicken scallopine
- Salt/pepper
- 2 tbs fennel frond, chopped
- 1 medium fennel bulb, thinly sliced
- 1 medium onion, thinly sliced
- 2 garlic cloves, minced
- 1/2 c low sodium, fat free chicken broth
- 16-oz can stewed tomatoes, in their juice
- 10 kalamata olives, sliced
- 1 tbs fresh parsley, chopped
View Full Recipe at Type A Kitchen
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 933g | |
| Calories 484 | |
| Calories from Fat 259 | 54% |
| Total Fat 29.32g | 37% |
| Saturated Fat 4.02g | 16% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1748mg | 73% |
| Potassium 1974mg | 56% |
| Total Carbs 55.64g | 15% |
| Dietary Fiber 12.4g | 41% |
| Sugars 22.4g | 15% |
| Protein 8.93g | 14% |
