Directions:
- Heat a large skillet.
- Salt and pepper chicken pieces.
- Add olive oil to skillet.
- Add chicken, onion, garlic, and 2 T. butter.
- Sear chicken on both sides for 5 minutes per side.
- Remove chicken from pan, set aside.
- Add picante sauce and remaining 2 T. butter.
- Saute for about 3 minutes stirring constantly to remove some of the raw flavor of the picante.
- Return chicken to skillet.
- Add broth and parsely, stir, cover turning chicken about every 5 minutes.
- When chicken is done, remove lid continuing to cook liquid back to the consistency of thicker picante sauce.
- Remove chicken from skillet, let stand a few minutes to allow juices to redistribute, and top evenly with cheddar.
- Serve over white or brown rice.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 460.1 Kcal (1926 kJ) | ||
| Calories from fat | 291.01 Kcal | ||
| % Daily Value* | |||
| Total Fat | 32.33g | 50% | |
|---|---|---|---|
| Cholesterol | 72.61mg | 24% | |
| Sodium | 813.91mg | 34% | |
| Potassium | 324.32mg | 7% | |
| Total Carbs | 21.7g | 7% | |
| Sugars | 1.1g | 4% | |
| Dietary Fiber | 2.14g | 9% | |
| Protein | 19.71g | 39% | |
| Vitamin C | 11.7mg | 20% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 5.3mg | 30% | |
| Calcium | 77.5mg | 8% | |
| Amount Per 100 g | |||
| Calories | 207.7 Kcal (870 kJ) | ||
| Calories from fat | 131.37 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.6g | 50% | |
|---|---|---|---|
| Cholesterol | 32.78mg | 24% | |
| Sodium | 367.41mg | 34% | |
| Potassium | 146.4mg | 7% | |
| Total Carbs | 9.8g | 7% | |
| Sugars | 0.5g | 4% | |
| Dietary Fiber | 0.97g | 9% | |
| Protein | 8.9g | 39% | |
| Vitamin C | 5.3mg | 20% | |
| Iron | 2.4mg | 30% | |
| Calcium | 35mg | 8% | |
* 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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