Directions:
- In skillet, heat butter over medium heat.
- When butter foams, add chicken and oregano.
- (Do not overcrowd).
- Sauté in batches for 3-5 minutes until chicken is lightly browned but not cooked all the way through.
- Remove chicken to a warm platter and tent with foil to keep warm.
- Add the vermouth to the skillet.
- Over high heat, deglaze the pan, stirring well, scraping up the drippings.
- Add the garlic and boil over moderately high heat until the liquid is reduced by half.
- Add the cream, reduce the heat and simmer until cream has thickened slightly to a sauce-like consistency.
- Add the nutmeg, cheese, parsley and lemon juice.
- Stir until the cheese is melted.
- Return chicken to sauce to finish cooking and heat through.
- Season with salt and pepper.
- Sprinkle with parsley.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 608.06 Kcal (2546 kJ) | ||
| Calories from fat | 300.8 Kcal | ||
| % Daily Value* | |||
| Total Fat | 33.42g | 51% | |
|---|---|---|---|
| Cholesterol | 223.67mg | 75% | |
| Sodium | 1263.62mg | 53% | |
| Potassium | 755.13mg | 16% | |
| Total Carbs | 9.7g | 3% | |
| Sugars | 0.63g | 3% | |
| Dietary Fiber | 0.31g | 1% | |
| Protein | 60.19g | 120% | |
| Vitamin C | 4.8mg | 8% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 0.6mg | 3% | |
| Calcium | 394.9mg | 39% | |
| Amount Per 100 g | |||
| Calories | 170.15 Kcal (712 kJ) | ||
| Calories from fat | 84.17 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.35g | 51% | |
|---|---|---|---|
| Cholesterol | 62.59mg | 75% | |
| Sodium | 353.59mg | 53% | |
| Potassium | 211.3mg | 16% | |
| Total Carbs | 2.72g | 3% | |
| Sugars | 0.18g | 3% | |
| Dietary Fiber | 0.09g | 1% | |
| Protein | 16.84g | 120% | |
| Vitamin C | 1.3mg | 8% | |
| Iron | 0.2mg | 3% | |
| Calcium | 110.5mg | 39% | |
* 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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