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Ингредиенты
- 1 lb chicken breast, gently lb. to 1/4 inch thick
- 1/4 c. butter
- 1/2 c. flour seasoned with salt and pepper
- 5 tsp dry marsala wine
- 5 tsp chicken stock
Инструкции
- 1. Lb. the escallops flat to a thickness of about 1/4 inch.
- 2. Spread the four out on a plate. Heat the butter in a large frying pan.
- Lightly dredge the chicken in the four, shaking off any excess. As soon as the foam from the butter subsides, put the chicken into the pan in one layer, and brown the slices quickly on both sides, in two batches if necessary.
- 3. Pour in the marsala and the stock. Cook over moderate to high heat for 3 -4 min, scraping up any meat residues from the bottom of the pan. Pour sauce over the meat and serve at once.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 531g | |
| Calories 1300 | |
| Calories from Fat 713 | 55% |
| Total Fat 80.23g | 100% |
| Saturated Fat 38.91g | 156% |
| Trans Fat 0.44g | |
| Cholesterol 354mg | 118% |
| Sodium 598mg | 25% |
| Potassium 921mg | 26% |
| Total Carbs 51.19g | 14% |
| Dietary Fiber 1.8g | 6% |
| Sugars 2.12g | 1% |
| Protein 82.89g | 133% |
