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Ingredientes
- 4 x boneless skinless chicken breast halves
- 3 Tbsp. all-purpose flour
- 1 1/2 Tbsp. extra-virgin extra virgin olive oil
- 1/4 c. finely-minced green onions
- 2 x garlic cloves chopped
- 1/2 c. chicken broth
- 1/4 c. dry white wine
- 2 Tbsp. fresh lemon juice
- 2 Tbsp. minced fresh parsley plus extra for garnish
- 1 Tbsp. grated lemon peel Salt to taste Freshly-grnd black pepper to taste
Direcciones
- Lb. chicken breasts between sheets of plastic to 1/4-inch thickness. Sprinkle chicken with salt and pepper. Place flour in a bowl.
- Heat 1 Tbsp. oil in a large non-stick skillet over high heat. Lightly coat chicken with flour. Shake off excess. Transfer to skillet and cook till brown and cooked through, about 2 min on each side. Transfer chicken to plate. Repeat with remaining chicken, oil, and flour.
- Heat 1/2 tsp. extra virgin olive oil in same skillet over low heat. Add in green onions and garlic and saute/fry till tender. Stir in broth and wine, scraping up all the browned bits in the skillet. Add in lemon juice and 2 Tbsp. minced parsley. Increase heat to high; bring to boil, simmering for about 3 min.
- Fold in lemon peel, season with salt and pepper. Return chicken to skillet and simmer till heated through, turning to coat. Transfer chicken to plate, spoon juices over chicken. Sprinkle with remaining parsley.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 118g | |
| Recipe makes 4 servings | |
| Calories 138 | |
| Calories from Fat 51 | 37% |
| Total Fat 5.75g | 7% |
| Saturated Fat 0.88g | 4% |
| Trans Fat 0.01g | |
| Cholesterol 27mg | 9% |
| Sodium 80mg | 3% |
| Potassium 204mg | 6% |
| Total Carbs 6.64g | 2% |
| Dietary Fiber 0.5g | 2% |
| Sugars 0.48g | 0% |
| Protein 11.84g | 19% |
