Chicken In Lemon Sauce
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Chicken breasts||4 , split, skinned and boned|
|Dry white wine||2 Tablespoon|
|Grated lemon peel||1⁄2 Teaspoon|
|Lemon juice||2 Tablespoon|
|White pepper||1⁄8 Teaspoon|
|Heavy cream||1 Cup (16 tbs)|
|Grated parmesan cheese||1⁄3 Cup (5.33 tbs)|
|Mushrooms||1 Cup (16 tbs), sliced|
|Lemon peel||3 (For Garnish)|
Melt butter in large skillet over medium heat; add chicken.
Cook, turning, about 10 minutes or until chicken is brown and tender.
Remove chicken to ovenproof serving dish.
Discard butter from skillet.
Add wine, lemon peel and lemon juice to skillet; cook and stir over medium heat 1 minute.
Stir in salt and white pepper.
Gradually pour in cream, stirring constantly, until hot; do not boil.
Pour cream sauce over chicken; sprinkle with cheese and mushrooms.
Broil chicken about 6 inches from heat source until lightly browned.
Garnish with grapes and lemon peel.
Serving size: Complete recipe
Calories 2238 Calories from Fat 1367
% Daily Value*
Total Fat 155 g238.9%
Saturated Fat 93.7 g468.5%
Trans Fat 0.2 g
Cholesterol 885.4 mg295.1%
Sodium 1673.5 mg69.7%
Total Carbohydrates 21 g6.9%
Dietary Fiber 4.7 g18.8%
Sugars 4.6 g
Protein 184 g367.8%
Vitamin A 105.7% Vitamin C 112.6%
Calcium 76% Iron 35.2%
*Based on a 2000 Calorie diet