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Pan-Fried Chicken Strips

Budget.Gourmet's picture
An empty belly is a great cook and Pan-fried Chicken Strips is a great way to fill it. The main ingredient in this recipe is Chicken. Best enjoyed as a Side Dish this recipe was taught to me by a dear friend who also happens to be a great chef. Am sure you have had a lot of recipes passed on to you by aunts, mom, grandparents, friends, etc. It is time you pay them back by making and then sharing this wonderful Pan-fried Chicken Strips.
  Olive oil 2 Tablespoon
  Chicken breasts 2 Pound, skinned, boned, and cut into 1/2 inch wide strips
  Garlic 2 Clove (10 gm), crushed
  Green onions 6 , chopped
  Marsala wine 4 Tablespoon
  Lemon juice 2 Tablespoon
  Salt To Taste
  Pepper To Taste

Heat a large frying pan.
Add the oil, chicken strips, garlic, and green onions.
Saute over high heat until the chicken is lightly browned and tender.
Remove from the pan.
Add the Marsala and lemon juice, and allow the liquid to reduce for a moment.
Return the chicken to the hot pan, and add salt and pepper.
Do not overcook this dish.

Recipe Summary

Side Dish

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Average: 4 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1400 Calories from Fat 368

% Daily Value*

Total Fat 41 g63.7%

Saturated Fat 7.2 g35.8%

Trans Fat 0.2 g

Cholesterol 526.2 mg175.4%

Sodium 997.7 mg41.6%

Total Carbohydrates 18 g6.1%

Dietary Fiber 2.9 g11.5%

Sugars 7 g

Protein 212 g423.5%

Vitamin A 61.5% Vitamin C 101.1%

Calcium 16.9% Iron 45.9%

*Based on a 2000 Calorie diet

Pan-Fried Chicken Strips Recipe