Directions:
- Trim the fat from the breasts and remove the white tendons running through the tenderloins. Place each breast between sheets of wax paper and gently pound with a meat mallet until less than 1/4 inch thick. Dust the chicken with the flour until well coated on all sides. Sprinkle with salt and pepper.
- Heat the oil in a large skillet over medium-high heat until very hot but not smoking. Use the tongs to add the chicken breasts in a single layer and saute for 3 to 4 minutes on each side, until firm. Remove to a serving platter and cover with aluminum foil to keep warm.
- Add the mushrooms to the skillet and saute until the mushrooms have given up their juice, about 8 minutes. Stir in the parsley. Season to taste witih salt and pepper. Remove from the heat and whisk in the butter, 1 T at a time.
- Pour the sauce over the chicken and serve immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 393.28 Kcal (1647 kJ) | ||
| Calories from fat | 177.55 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.73g | 30% | |
|---|---|---|---|
| Cholesterol | 154.51mg | 52% | |
| Sodium | 766.03mg | 32% | |
| Potassium | 797.41mg | 17% | |
| Total Carbs | 7.1g | 2% | |
| Sugars | 0.72g | 3% | |
| Dietary Fiber | 0.64g | 3% | |
| Protein | 49.16g | 98% | |
| Vitamin C | 3.2mg | 5% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 0.5mg | 3% | |
| Calcium | 16mg | 2% | |
| Amount Per 100 g | |||
| Calories | 133.49 Kcal (559 kJ) | ||
| Calories from fat | 60.27 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.7g | 30% | |
|---|---|---|---|
| Cholesterol | 52.44mg | 52% | |
| Sodium | 260.01mg | 32% | |
| Potassium | 270.66mg | 17% | |
| Total Carbs | 2.41g | 2% | |
| Sugars | 0.24g | 3% | |
| Dietary Fiber | 0.22g | 3% | |
| Protein | 16.69g | 98% | |
| Vitamin C | 1.1mg | 5% | |
| Iron | 0.2mg | 3% | |
| Calcium | 5.4mg | 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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