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Ingredientes
- 4 x boneless chicken breast halves
- 1 Tbsp. flour
- 4 x shallots thinly sliced
- 1/4 lb mushrooms thinly sliced
- 2 Tbsp. margarine
- 1 Tbsp. rosemary
- 1/4 c. white wine
- 1/2 c. chicken stock
- 2 Tbsp. minced fresh parsley
Direcciones
- Place boneless chicken breasts between wax paper and lb. with a mallet to flatten. Cut each piece in half lengthwise. Cover with plastic wrap and chill till hard.
- Heat 2 Tbsp. of margarine in a saucepan; add in the thinly sliced shallots and cook over low heat for about 3 min. Add in mushrooms and cook for another 2 min. Stir occasionally. Add in flour and stir. Add in wine and chicken stock. Cook, and as sauce thickens, stir. Add in the rosemary.
- Spray a skillet with nonstick spray. Add in the chicken fillets and saute/fry on both sides. Total cooking time for chicken should be about 5 min. Remove to warmed plates, spoon sauce over chicken and top with parsley.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 222g | |
| Recipe makes 4 servings | |
| Calories 320 | |
| Calories from Fat 168 | 53% |
| Total Fat 18.81g | 24% |
| Saturated Fat 4.85g | 19% |
| Trans Fat 1.21g | |
| Cholesterol 89mg | 30% |
| Sodium 204mg | 9% |
| Potassium 453mg | 13% |
| Total Carbs 3.6g | 1% |
| Dietary Fiber 0.9g | 3% |
| Sugars 0.59g | 0% |
| Protein 30.49g | 49% |
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