Directions:
- From lemon, grate 1 teaspoon peel; squeeze 2 tablespoons juice.
- On sheet of waxed paper, mix grated lemon peel, parsley flakes, salt, pepper, and 1 tablespoon flour. Use to coat chicken-breast halves.
- In 12-inch skillet over medium heat, in hot olive or salad oil, cook chicken breasts until tender and golden brown on both sides and juices run clear when chicken is pierced with a knife, turning chicken once, after about 7 minutes. Cook for a total of about 15 minutes.Remove chicken to warm platter.
- In 1-cup measuring cup, with fork, mix chicken broth, lemon juice, garlic and 1 teaspoon flour until smooth. Pour chicken-broth mixture into drippings in skillet. Over high heat, heat to boiling; boil 1 minute. Spoon sauce over chicken. Garnish with lemon slices and parsley sprigs.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 512.09 Kcal (2144 kJ) | ||
| Calories from fat | 128.32 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.26g | 22% | |
|---|---|---|---|
| Cholesterol | 267.57mg | 89% | |
| Sodium | 1958.2mg | 82% | |
| Potassium | 1351.08mg | 29% | |
| Total Carbs | 7.52g | 3% | |
| Sugars | 0.49g | 2% | |
| Dietary Fiber | 0.85g | 3% | |
| Protein | 91.72g | 183% | |
| Vitamin C | 11.7mg | 20% | |
| Iron | 0.3mg | 2% | |
| Calcium | 31.7mg | 3% | |
| Amount Per 100 g | |||
| Calories | 98.24 Kcal (411 kJ) | ||
| Calories from fat | 24.62 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.74g | 22% | |
|---|---|---|---|
| Cholesterol | 51.33mg | 89% | |
| Sodium | 375.67mg | 82% | |
| Potassium | 259.2mg | 29% | |
| Total Carbs | 1.44g | 3% | |
| Sugars | 0.09g | 2% | |
| Dietary Fiber | 0.16g | 3% | |
| Protein | 17.6g | 183% | |
| Vitamin C | 2.3mg | 20% | |
| Iron | 0.1mg | 2% | |
| Calcium | 6.1mg | 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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