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Ингредиенты
- 1 lb chicken breast, no skin, no bone, R-Tablespoons-C halved salt to taste
- 1/2 tsp pepper freshly grnd
- 2 tsp Betty's Butter see recipe
- 1/4 c. dry white wine or possibly chicken broth
- 1 x garlic clove chopped
- 2 Tbsp. fresh lemon juice
- 4 slc lemon
- 2 Tbsp. fresh parsley minced
Инструкции
- Place chicken on cutting board between two sheets of waxed paper and lb. to 1/4 inch thickness.
- Season each side of chicken with salt and pepper.
- In a large non-stick skillet, heat half of Betty's Butter.
- Cook chicken over medium-high heat 3 min on each side Or possibly Till COOKED THROUGH.
- Remove to a serving dish and keep hot.
- Add in wine or possibly chicken broth to skillet and cook 2 min over high heat.
- Reduce heat, and stir in remaining butter, garlic and lemon juice.
- Spoon juice over chicken; top each chicken piece with a lemon slice and parsley.
- Instead of making up 2 c. of "Betty's Butter" I usually just mix up 2 tsp of it whenever I want to cook the lemon chicken.
- entry for boneless, skinless chicken breast has "R-Tablespoons-C" in the name. I'm assuming which R-Tablespoons-C means ready to cook, but cannot imagine why which's included. We buy boneless skinless chicken breasts, and trim off any remaining fat before cooking.
- I usually find which it takes well over 3 min of cooking chicken on each side. Also, my large non-stick skillet only holds 2 flattened chicken breast halves at one time, so I cook the pcs in batches and keep them hot on a platter in the oven till they are all cooked.
- If no garlic cloves available, substitute 1/8 tsp garlic pwdr
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 146g | |
| Recipe makes 4 servings | |
| Calories 181 | |
| Calories from Fat 77 | 43% |
| Total Fat 8.51g | 11% |
| Saturated Fat 2.43g | 10% |
| Trans Fat 0.11g | |
| Cholesterol 58mg | 19% |
| Sodium 60mg | 3% |
| Potassium 282mg | 8% |
| Total Carbs 4.42g | 1% |
| Dietary Fiber 1.0g | 3% |
| Sugars 1.09g | 1% |
| Protein 19.42g | 31% |
