Directions:
- Combine flour, salt and pepper in bag or container. Add chicken breasts and shake until coated. Remove chicken breasts from bag and reserve leftover flour.
- Heat 1 tbsp oil in skillet and fry chicken, turning once until no longer pink, about 12 minutes. Remove chicken and keep warm.
- Using the same skillet, add 1 tbsp oil, rosemary and reserved flour, and cook for 30 seconds.
- Stir in chicken broth, garlic, vinegar and honey.
- Simmer until thickened enough to nicely coat back of spoon. (Note: I usually let it go a little bit longer than that, so it coats the chicken rather than acting as a sauce. Just be careful not to overdo it.).
- Return chicken and juices back to pan and coat with sauce.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 407.8 Kcal (1707 kJ) | ||
| Calories from fat | 147.91 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.43g | 25% | |
|---|---|---|---|
| Cholesterol | 141.04mg | 47% | |
| Sodium | 1204.34mg | 50% | |
| Potassium | 769.18mg | 16% | |
| Total Carbs | 16.8g | 6% | |
| Sugars | 5.29g | 21% | |
| Dietary Fiber | 1.13g | 5% | |
| Protein | 50.34g | 101% | |
| Vitamin C | 0.8mg | 1% | |
| Iron | 0.7mg | 4% | |
| Calcium | 46.3mg | 5% | |
| Amount Per 100 g | |||
| Calories | 122.85 Kcal (514 kJ) | ||
| Calories from fat | 44.56 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.95g | 25% | |
|---|---|---|---|
| Cholesterol | 42.49mg | 47% | |
| Sodium | 362.82mg | 50% | |
| Potassium | 231.72mg | 16% | |
| Total Carbs | 5.06g | 6% | |
| Sugars | 1.59g | 21% | |
| Dietary Fiber | 0.34g | 5% | |
| Protein | 15.16g | 101% | |
| Vitamin C | 0.2mg | 1% | |
| Iron | 0.2mg | 4% | |
| Calcium | 14mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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