Directions:
- Add oil to empty skillet used to cook chicken and return pan to low heat. Add garlic and cook, stirring constantly for a couple of minutes until lightly browned, Add flour and paprika, cook, stirring constantly for 30 seconds. Add broth and 1/2 cup sherry, increase heat to medium-high and bring to simmer, scraping pan bottom to loosen browned bits. Simmer rapidly for 3-5 minutes until reduced to 3/4 cup. Stir in any accumulated chicken juices, return to simmer and cook 30 seconds. Turn off heat. Pat dry and dice the peppers into 1/4 inch pieces. Whisk in peppers, thyme, butter and remaining teaspoon sherry, season with salt and pepper. Spoon over cutlets and serve immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 49.03 Kcal (205 kJ) | ||
| Calories from fat | 23.35 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.59g | 4% | |
|---|---|---|---|
| Cholesterol | 3.82mg | 1% | |
| Sodium | 81.67mg | 3% | |
| Potassium | 31.33mg | 1% | |
| Total Carbs | 0.96g | 0% | |
| Sugars | 0.24g | 1% | |
| Dietary Fiber | 0.14g | 1% | |
| Protein | 0.13g | 0% | |
| Vitamin C | 9.2mg | 15% | |
| Iron | 1.9mg | 11% | |
| Calcium | 4.4mg | 0% | |
| Amount Per 100 g | |||
| Calories | 99.47 Kcal (416 kJ) | ||
| Calories from fat | 47.38 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.26g | 4% | |
|---|---|---|---|
| Cholesterol | 7.74mg | 1% | |
| Sodium | 165.69mg | 3% | |
| Potassium | 63.56mg | 1% | |
| Total Carbs | 1.95g | 0% | |
| Sugars | 0.49g | 1% | |
| Dietary Fiber | 0.28g | 1% | |
| Protein | 0.26g | 0% | |
| Vitamin C | 18.6mg | 15% | |
| Iron | 3.8mg | 11% | |
| Calcium | 9mg | 0% | |
* 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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