Directions:
- Melt the butter in a small saucepan over medium heat. Add shallots, onion and parsley. Stir and then turn off heat. Let sit while chicken is cooking.
- If using chicken breasts, I butterflied/cut them to make them similar in size to the thighs I was using so they would cook in the same time frame.
- Heat large skillet over medium heat and add olive oil. Once it is hot begin coating your chicken in the coating mix. Add to the skillet. Cook covered for 15 minutes, turn chicken and then cook uncovered for last 10 minutes.
- Remove chicken from pan and let rest for 5 minutes.
- Stir the butter mixture and return it to the heat until it just comes to a boil.
- Serve chicken pieces with butter mixture spooned over the top of them.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 307.86 Kcal (1289 kJ) | ||
| Calories from fat | 171.92 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.1g | 29% | |
|---|---|---|---|
| Cholesterol | 97.09mg | 32% | |
| Sodium | 1084.8mg | 45% | |
| Potassium | 327.55mg | 7% | |
| Total Carbs | 14.48g | 5% | |
| Sugars | 0.77g | 3% | |
| Dietary Fiber | 0.77g | 3% | |
| Protein | 20.57g | 41% | |
| Vitamin C | 1.2mg | 2% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 0.5mg | 3% | |
| Calcium | 21.7mg | 2% | |
| Amount Per 100 g | |||
| Calories | 243.89 Kcal (1021 kJ) | ||
| Calories from fat | 136.2 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.13g | 29% | |
|---|---|---|---|
| Cholesterol | 76.91mg | 32% | |
| Sodium | 859.42mg | 45% | |
| Potassium | 259.5mg | 7% | |
| Total Carbs | 11.47g | 5% | |
| Sugars | 0.61g | 3% | |
| Dietary Fiber | 0.61g | 3% | |
| Protein | 16.3g | 41% | |
| Vitamin C | 0.9mg | 2% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 0.4mg | 3% | |
| Calcium | 17.2mg | 2% | |
* 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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