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Ingredientes
- 4 boneless, skinless chicken breasts, pounded flat
- Flour for dredging (can use whole wheat)
- 1/4 teaspoon black pepper
- 3 tbsp. butter
- 1/4 c. lemon juice
- 1 tbsp. finely chopped lemon rind
- 2 tbsp. finely chopped fresh mint
Direcciones
- Dredge chicken in flour and pepper. Heat butter-butter in a 10 inch skillet till foamy. Saute/fry breasts quickly on both sides over medium high heat for about 2 min on each side. Add in lemon juice to pan. Tilt pan and baste chicken with lemon butter mix, continuing to cook till cooked through, but not over cooked, about 2 or possibly 3 minute more. Sprinkle with lemon rind and mint and serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 149g | |
| Recipe makes 2 servings | |
| Calories 265 | |
| Calories from Fat 162 | 61% |
| Total Fat 18.46g | 23% |
| Saturated Fat 11.26g | 45% |
| Trans Fat 0.03g | |
| Cholesterol 99mg | 33% |
| Sodium 184mg | 8% |
| Potassium 297mg | 8% |
| Total Carbs 3.49g | 1% |
| Dietary Fiber 0.7g | 2% |
| Sugars 0.87g | 1% |
| Protein 21.76g | 35% |
