Directions:
- Coat chicken in flour, shaking off excess.
- Melt the butter in a non-stick frying pan. Saute chicken breasts on each side until lightly browned.
- Add water, lemon juice and chicken bouillon to pan, stirring until dissolved. Bring to a boil. Cover and simmer over medium-low heat for 5-7 minutes.
- Remove chicken from pan and keep warm.
- Cook & stir pan juices over high heat until thick and syrupy. This should take 1-2 minutes.
- To serve, pour glaze over chicken. Sprinkle with parsley and garnish with lemon slices for presentation, if desired.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 354.24 Kcal (1483 kJ) | ||
| Calories from fat | 150.96 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.77g | 26% | |
|---|---|---|---|
| Cholesterol | 162.24mg | 54% | |
| Sodium | 1047.11mg | 44% | |
| Potassium | 683.5mg | 15% | |
| Total Carbs | 5.06g | 2% | |
| Sugars | 0.24g | 1% | |
| Dietary Fiber | 0.52g | 2% | |
| Protein | 48.03g | 96% | |
| Vitamin C | 1.5mg | 2% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 0.3mg | 2% | |
| Calcium | 28.6mg | 3% | |
| Amount Per 100 g | |||
| Calories | 131.34 Kcal (550 kJ) | ||
| Calories from fat | 55.97 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.22g | 26% | |
|---|---|---|---|
| Cholesterol | 60.15mg | 54% | |
| Sodium | 388.23mg | 44% | |
| Potassium | 253.42mg | 15% | |
| Total Carbs | 1.88g | 2% | |
| Sugars | 0.09g | 1% | |
| Dietary Fiber | 0.19g | 2% | |
| Protein | 17.81g | 96% | |
| Vitamin C | 0.6mg | 2% | |
| Iron | 0.1mg | 2% | |
| Calcium | 10.6mg | 3% | |
* 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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