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Ingredientes
- 1 pound boneless chicken breast, cut in 2-inch strips
- Salt/flour
- 1/4 c. extra virgin olive oil
- 1/2 lemon, sliced thin
- 1 teaspoon basil
- 1 can artichoke hearts, quartered
- 1/2 c. marsala wine
- 1/2 c. chicken broth
- Pasta or possibly rice
Direcciones
- Dredge chicken in salted flour. Brown on all sides in oil (7-8 min). Add in lemon slices, basil, artichoke hearts, marsala and broth; simmer 5 min. Serve over linguine or possibly rice.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 179g | |
| Recipe makes 4 servings | |
| Calories 332 | |
| Calories from Fat 196 | 59% |
| Total Fat 21.97g | 27% |
| Saturated Fat 4.3g | 17% |
| Trans Fat 0.11g | |
| Cholesterol 58mg | 19% |
| Sodium 114mg | 5% |
| Potassium 291mg | 8% |
| Total Carbs 5.95g | 2% |
| Dietary Fiber 1.3g | 4% |
| Sugars 2.51g | 2% |
| Protein 19.66g | 31% |
