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Ingredientes
- 4 chicken breast halves, deboned
- 3 to 4 tbsp. drawn butter
- 1 lg. clove garlic, smashed
- 1 tbsp. sage, crushed
- 5 to 8 tbsp. flour
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/3 to 1/2 c. white wine
Direcciones
- Flatten chicken breast with mallet to 1/4 inch or possibly less. Dredge in flour mix with salt and pepper. Heat butter on medium-high. Add in sage and garlic. Cook garlic for 1 minute, then remove from pan. Add in breast fillets, brown on each side for 1 to 2 min. When all are browned, pour in wine, cover and simmer on low for 15 to 20 min.
- Move breast to heated platter and reduce sauce on high if you like. Pour over chicken. Sauteed mushroom may also be added before wine. Excellent served with wild rice.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 126g | |
| Recipe makes 6 servings | |
| Calories 271 | |
| Calories from Fat 145 | 54% |
| Total Fat 16.14g | 20% |
| Saturated Fat 7.13g | 29% |
| Trans Fat 0.11g | |
| Cholesterol 79mg | 26% |
| Sodium 254mg | 11% |
| Potassium 236mg | 7% |
| Total Carbs 7.31g | 2% |
| Dietary Fiber 0.4g | 1% |
| Sugars 0.16g | 0% |
| Protein 20.33g | 33% |
