Directions:
- Season the chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper. Heat the oil in a large skillet over medium-high heat. Working in 2 batches, cook the chicken until browned and cooked through, 2 to 3 minutes per side; transfer to plates. Add the tomatoes to the skillet and cook over medium-high heat, stirring occasionally, until they begin to burst, 2 to 3 minutes. Add the wine and simmer until the liquid is reduced by half, 2 to 3 minutes. Stir in the scallions and tarragon and serve with the chicken.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 2410.61 Kcal (10093 kJ) | ||
| Calories from fat | 1478.72 Kcal | ||
| % Daily Value* | |||
| Total Fat | 164.3g | 253% | |
|---|---|---|---|
| Cholesterol | 306.11mg | 102% | |
| Sodium | 3544.41mg | 148% | |
| Potassium | 2093.35mg | 45% | |
| Total Carbs | 107.13g | 36% | |
| Sugars | 3.54g | 14% | |
| Dietary Fiber | 8.89g | 36% | |
| Protein | 97.3g | 195% | |
| Vitamin C | 13.3mg | 22% | |
| Iron | 8.6mg | 48% | |
| Calcium | 236.6mg | 24% | |
| Amount Per 100 g | |||
| Calories | 253.29 Kcal (1060 kJ) | ||
| Calories from fat | 155.38 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.26g | 253% | |
|---|---|---|---|
| Cholesterol | 32.16mg | 102% | |
| Sodium | 372.43mg | 148% | |
| Potassium | 219.96mg | 45% | |
| Total Carbs | 11.26g | 36% | |
| Sugars | 0.37g | 14% | |
| Dietary Fiber | 0.93g | 36% | |
| Protein | 10.22g | 195% | |
| Vitamin C | 1.4mg | 22% | |
| Iron | 0.9mg | 48% | |
| Calcium | 24.9mg | 24% | |
* 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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