Directions:
- In a blender, blend lemon juice, wine, mustard, garlic, and rosemary until well combined. Ina a large zipper bag, throw the chicken and lemon juice mixture. Keep in fridge for at least 1 hour. In a small bowl, stir together 2 tbsp chicken broth and cornstarch until dissolved. Set aside.
- In a skillet, heat oil over medium-high heat. Cook chicken (reserving the marinade) on each side, about 4min. or until no longer pink. Remove chicken from skillet and cover to keep warm.
- Now add reserved marinade to the skillet and using wire wisk, stir in the cornstarch mixture and remaining broth. Bring to a boil, stirring constantly. Cook and stir for 2 min more. Return chicken to skillet, heat through, serve with sauce.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 291.52 Kcal (1221 kJ) | ||
| Calories from fat | 87.62 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.74g | 15% | |
|---|---|---|---|
| Cholesterol | 139.24mg | 46% | |
| Sodium | 991.84mg | 41% | |
| Potassium | 734.52mg | 16% | |
| Total Carbs | 3.35g | 1% | |
| Sugars | 0.59g | 2% | |
| Dietary Fiber | 0.29g | 1% | |
| Protein | 47.59g | 95% | |
| Vitamin C | 8.6mg | 14% | |
| Iron | 0.2mg | 1% | |
| Calcium | 21.2mg | 2% | |
| Amount Per 100 g | |||
| Calories | 93.71 Kcal (392 kJ) | ||
| Calories from fat | 28.17 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.13g | 15% | |
|---|---|---|---|
| Cholesterol | 44.76mg | 46% | |
| Sodium | 318.81mg | 41% | |
| Potassium | 236.1mg | 16% | |
| Total Carbs | 1.08g | 1% | |
| Sugars | 0.19g | 2% | |
| Dietary Fiber | 0.09g | 1% | |
| Protein | 15.3g | 95% | |
| Vitamin C | 2.8mg | 14% | |
| Iron | 0.1mg | 1% | |
| Calcium | 6.8mg | 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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