Directions:
- Flatten chicken to 1/4-in. thickness. In a large resealable plastic bag, combine the flour, salt and pepper; add chicken, a few pieces at a time, and shake to coat.
- In a large skillet, brown chicken in butter on both sides until no longer pink. Stir in the broth, wine or additional broth and yellow pepper. Bring to a boil; cook for 5 minutes or until liquid is reduced by half. Stir in the tomato and cilantro. Yield: 2 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 237.97 Kcal (996 kJ) | ||
| Calories from fat | 74.81 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.31g | 13% | |
|---|---|---|---|
| Cholesterol | 65.44mg | 22% | |
| Sodium | 711.82mg | 30% | |
| Potassium | 388.07mg | 8% | |
| Total Carbs | 15.21g | 5% | |
| Sugars | 1.7g | 7% | |
| Dietary Fiber | 0.63g | 3% | |
| Protein | 18.48g | 37% | |
| Vitamin C | 29.2mg | 49% | |
| Vitamin A | 0.1mg | 2% | |
| Calcium | 15.6mg | 2% | |
| Amount Per 100 g | |||
| Calories | 103.32 Kcal (433 kJ) | ||
| Calories from fat | 32.48 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.61g | 13% | |
|---|---|---|---|
| Cholesterol | 28.42mg | 22% | |
| Sodium | 309.07mg | 30% | |
| Potassium | 168.5mg | 8% | |
| Total Carbs | 6.61g | 5% | |
| Sugars | 0.74g | 7% | |
| Dietary Fiber | 0.28g | 3% | |
| Protein | 8.03g | 37% | |
| Vitamin C | 12.7mg | 49% | |
| Calcium | 6.8mg | 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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