Directions:
- Pound chicken to 1/4 inch thickness.
- Season chicken with salt and pepper.
- Heat 1 teaspoon of the oil over high heat.
- Lightly coat chicken with flour shaking off excess.
- Cook in skillet until brown and nearly cooked through.
- Remove chicken and reserve on the side.
- Add 1/2 tsp oil to the skillet reducing heat to low.
- Saute green onions and garlic until tender.
- Deglaze the pan with broth and wine (scraping browned bits from pan).
- Add lemon juice and parsley.
- Bring mixture to a boil over high heat (3 min).
- Add lemon peel and salt and pepper to taste.
- Return chicken to skillet and coat with sauce.
- Cover skillet for 5 minutes over medium-low heat turning chicken once.
- Plate the chicken and top with sauce and parsley for garnish.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 335.19 Kcal (1403 kJ) | ||
| Calories from fat | 114.5 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.72g | 20% | |
|---|---|---|---|
| Cholesterol | 139.24mg | 46% | |
| Sodium | 872.82mg | 36% | |
| Potassium | 737.23mg | 16% | |
| Total Carbs | 6.31g | 2% | |
| Sugars | 0.63g | 3% | |
| Dietary Fiber | 0.35g | 1% | |
| Protein | 47.98g | 96% | |
| Vitamin C | 8.6mg | 14% | |
| Iron | 0.2mg | 1% | |
| Calcium | 21.5mg | 2% | |
| Amount Per 100 g | |||
| Calories | 107.9 Kcal (452 kJ) | ||
| Calories from fat | 36.86 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.1g | 20% | |
|---|---|---|---|
| Cholesterol | 44.82mg | 46% | |
| Sodium | 280.97mg | 36% | |
| Potassium | 237.33mg | 16% | |
| Total Carbs | 2.03g | 2% | |
| Sugars | 0.2g | 3% | |
| Dietary Fiber | 0.11g | 1% | |
| Protein | 15.44g | 96% | |
| Vitamin C | 2.8mg | 14% | |
| Iron | 0.1mg | 1% | |
| Calcium | 6.9mg | 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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