Directions:
- Season chicken with salt and pepper. Heat oil and butter in a large, heavy nonstick skillet over medium heat. Add chicken, rosemary and sage and cook, turning chicken occasionally, 15 minutes or until golden brown.
- Spoon off fat, leaving about 2 tsp in skillet. Add 1/4 cup of the wine, the garlic and crushed pepper.
- Cook 20 minutes longer, turning chicken occasionally and spooning on all but 2 tablespoons of the wine as pan juices evaporate, until chicken is cooked through and coated with a deep brown glaze. Remove to warm serving plates.
- Add remaining 2 tablespoons of wine to skillet and cook, stirring in browned drippings from bottom of pan. Spoon pan juices over chicken and garnish.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1129.22 Kcal (4728 kJ) | ||
| Calories from fat | 954.8 Kcal | ||
| % Daily Value* | |||
| Total Fat | 106.09g | 163% | |
|---|---|---|---|
| Cholesterol | 245.46mg | 82% | |
| Sodium | 265.01mg | 11% | |
| Potassium | 389.14mg | 8% | |
| Total Carbs | 5.14g | 2% | |
| Sugars | 0.88g | 4% | |
| Dietary Fiber | 0.14g | 1% | |
| Protein | 22.72g | 45% | |
| Vitamin C | 0.3mg | 0% | |
| Iron | 0.1mg | 0% | |
| Calcium | 24.6mg | 2% | |
| Amount Per 100 g | |||
| Calories | 349.56 Kcal (1464 kJ) | ||
| Calories from fat | 295.57 Kcal | ||
| % Daily Value* | |||
| Total Fat | 32.84g | 163% | |
|---|---|---|---|
| Cholesterol | 75.98mg | 82% | |
| Sodium | 82.04mg | 11% | |
| Potassium | 120.46mg | 8% | |
| Total Carbs | 1.59g | 2% | |
| Sugars | 0.27g | 4% | |
| Dietary Fiber | 0.04g | 1% | |
| Protein | 7.03g | 45% | |
| Vitamin C | 0.1mg | 0% | |
| Calcium | 7.6mg | 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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