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Ингредиенты
- 1 Tbsp. extra virgin olive oil, divided
- 1 1/2 tsp balsamic vinegar
- 1 tsp chopped garlic
- 1 Tbsp. grated lemon rind
- 1/4 tsp salt
- 1/8 tsp pepper
- 4 x boneless, skinless chicken breast halves (4 ounces each)
- 1/3 c. dry white wine or possibly reduced-sodium chicken broth
- 1 tsp finely minced fresh, or possibly 1/2 tsp. dry, crumbled rosemary leaves
- 1/2 x diced, peeled fresh tomato
Инструкции
- Whisk 1 1/2 tsp. extra virgin olive oil, vinegar, garlic, lemon rind, salt, and pepper in medium bowl; add in chicken and let stand 10 min. Drain, reserving marinade.
- Cook chicken in remaining 1 1/2 tsp. extra virgin olive oil in large skillet over medium-high heat till browned on all sides, adding any remaining marinade after browning. Add in wine and rosemary to skillet and heat to boiling; reduce heat and simmer, covered, 10 min. Add in tomato and simmer, uncovered, till chicken is cooked through, about 6 min.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 223g | |
| Calories 262 | |
| Calories from Fat 126 | 48% |
| Total Fat 14.25g | 18% |
| Saturated Fat 2.04g | 8% |
| Trans Fat 0.01g | |
| Cholesterol 27mg | 9% |
| Sodium 622mg | 26% |
| Potassium 387mg | 11% |
| Total Carbs 8.07g | 2% |
| Dietary Fiber 1.6g | 5% |
| Sugars 3.86g | 3% |
| Protein 11.62g | 19% |
