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Ingredientes
- 2 ounce Parmigiano-Reggiano grated
- 4 x boneless chicken breasts Salt to taste Freshly-grnd black pepper to taste Extra virgin olive oil as needed
- 1 tsp butter
- 1 x garlic clove chopped
- 1 pkt frzn artichoke hearts - (8 ounce) thawed
- 1 Tbsp. capers liquid removed
- 6 x Kalamata olives quartered
- 1 c. nonfat chicken broth
- 1 tsp flour
- 1 Tbsp. water
- 1 tsp lemon juice
- 1/2 tsp chopped tarragon
Direcciones
- Spoon cheese, a generous Tbsp. at a time, into nonstick skillet. You should be able to fit 3 or possibly 4 Tbsp. into skillet. Spread cheese into thin rounds. Heat over medium heat till cheese melts and lightly browns on bottom, about 2 min. Turn and brown other side. Remove to paper towel to cold.
- Lb. chicken breasts to flatten slightly. Remove skin and season with salt and pepper.
- Spray or possibly lightly brush a nonstick skillet with extra virgin olive oil. Add in butter and heat over medium heat. Add in chicken breasts and saute/fry till browned, about 5 min, then turn and brown second side. Remove from skillet and keep hot.
- Add in garlic and artichoke hearts to skillet, and saute/fry 3 to 4 min. Stir in capers and olives and saute/fry 1 to 2 min more. Stir in broth and heat to simmer.
- Blend together flour and water till smooth, and stir into simmering sauce. Heat and stir till slightly thickened, about 1 minute. Stir in lemon juice and tarragon.
- Add in chicken breasts to sauce, spooning sauce over top of chicken. Simmer a few min for flavors to blend.
- To serve, slice chicken breast on the diagonal. Arrange on plate and spoon sauce over chicken. Break frico over top of chicken. Serve the chicken with rice or possibly linguine.
- This recipe yields 4 servings.
- NOTES :
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 96g | |
| Recipe makes 4 servings | |
| Calories 80 | |
| Calories from Fat 43 | 54% |
| Total Fat 4.85g | 6% |
| Saturated Fat 2.98g | 12% |
| Trans Fat 0.0g | |
| Cholesterol 12mg | 4% |
| Sodium 408mg | 17% |
| Potassium 103mg | 3% |
| Total Carbs 3.16g | 1% |
| Dietary Fiber 1.4g | 5% |
| Sugars 0.28g | 0% |
| Protein 6.21g | 10% |
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