Directions:
- Season each chicken breast with salt and pepper. Coat each breast in the flour shaking off excess. In a large saute pan heat olive oil and butter. Add the chicken breast to the pan cooking until golden brown on both sides and thoroughly cook. Once chicken is cooked remove it to a plate and deglaze the pan with the white wine. Allow to cook 1 minute then pour sauce over the chicken. Place a slice of the culatello on each hot chicken breast and finish the dish off by topping the chicken with the white truffle shavings. Serve immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 2476.08 Kcal (10367 kJ) | ||
| Calories from fat | 1418.72 Kcal | ||
| % Daily Value* | |||
| Total Fat | 157.64g | 243% | |
|---|---|---|---|
| Cholesterol | 408.25mg | 136% | |
| Sodium | 2486.66mg | 104% | |
| Potassium | 1400.92mg | 30% | |
| Total Carbs | 139.41g | 46% | |
| Sugars | 1.76g | 7% | |
| Dietary Fiber | 3.75g | 15% | |
| Protein | 91.65g | 183% | |
| Vitamin A | 0.4mg | 14% | |
| Iron | 4.5mg | 25% | |
| Calcium | 165.5mg | 17% | |
| Amount Per 100 g | |||
| Calories | 327.07 Kcal (1369 kJ) | ||
| Calories from fat | 187.4 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.82g | 243% | |
|---|---|---|---|
| Cholesterol | 53.93mg | 136% | |
| Sodium | 328.47mg | 104% | |
| Potassium | 185.05mg | 30% | |
| Total Carbs | 18.41g | 46% | |
| Sugars | 0.23g | 7% | |
| Dietary Fiber | 0.5g | 15% | |
| Protein | 12.11g | 183% | |
| Vitamin A | 0.1mg | 14% | |
| Iron | 0.6mg | 25% | |
| Calcium | 21.9mg | 17% | |
* 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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