Directions:
- Wash and pat dry the chicken breasts, then trim off fat.
- Put them between two pieces of plastic wrap and pound out evenly to a 1/2 inch thickness with a mallet.
- Season generously with sea salt and fresh cracked pepper (both sides).
- Dust lightly with flour (both sides) and shake off excess just before adding to pan.
- Melt 2 1/2 tablespoons butter in large saute pan over med-high heat.
- Add chicken breasts and cook for about 3 minutes on each side. (You’ll know when it’s done when breasts are browned sufficiently on both sides.) Remove and allow to rest for a few minutes.
- Sprinkle with parsley, squirt with lemon wedges, and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 326.23 Kcal (1366 kJ) | ||
| Calories from fat | 135.11 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.01g | 23% | |
|---|---|---|---|
| Cholesterol | 130.16mg | 43% | |
| Sodium | 670.79mg | 28% | |
| Potassium | 534.7mg | 11% | |
| Total Carbs | 12.05g | 4% | |
| Sugars | 0.03g | 0% | |
| Dietary Fiber | 0.55g | 2% | |
| Protein | 37.17g | 74% | |
| Vitamin C | 3.8mg | 6% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 0.3mg | 2% | |
| Calcium | 16.2mg | 2% | |
| Amount Per 100 g | |||
| Calories | 157.43 Kcal (659 kJ) | ||
| Calories from fat | 65.2 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.24g | 23% | |
|---|---|---|---|
| Cholesterol | 62.81mg | 43% | |
| Sodium | 323.7mg | 28% | |
| Potassium | 258.03mg | 11% | |
| Total Carbs | 5.81g | 4% | |
| Sugars | 0.01g | 0% | |
| Dietary Fiber | 0.27g | 2% | |
| Protein | 17.93g | 74% | |
| Vitamin C | 1.8mg | 6% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 0.2mg | 2% | |
| Calcium | 7.8mg | 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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