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Chicken Breasts With Lemon And Parsley

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  Dry vermouth/White wine 1⁄3 Cup (5.33 tbs)
  Lemon juice 1⁄3 Cup (5.33 tbs)
  Garlic 2 Clove (10 gm), finely minced
  Whole chicken breasts 2 , boned, skinned and halved
  Italian style bread crumbs 3 Tablespoon (Progresso)
  Olive oil 2 Tablespoon (Progresso)
  Chopped fresh parsley 1⁄4 Cup (4 tbs)

In a measuring cup combine wine, lemon juice and garlic.
Place each chicken breast between 2 pieces of wax paper.
Pound with a mallet or cleaver to about 1/4 inch thick.
Lightly coat chicken with bread crumbs.
In a large skillet heat olive oil until hot.
Add chicken.
Saute until brown on both sides, about 5 minutes.
Stir wine mixture again and pour over chicken.
Simmer, uncovered, until chicken is cooked, about 5 minutes.
Sprinkle with parsley.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 898 Calories from Fat 329

% Daily Value*

Total Fat 37 g56.6%

Saturated Fat 6.1 g30.5%

Trans Fat 0.1 g

Cholesterol 199.5 mg66.5%

Sodium 986.8 mg41.1%

Total Carbohydrates 44 g14.7%

Dietary Fiber 2.6 g10.5%

Sugars 6.3 g

Protein 87 g174.5%

Vitamin A 27.1% Vitamin C 107.7%

Calcium 15.3% Iron 31.5%

*Based on a 2000 Calorie diet


Chicken Breasts With Lemon And Parsley Recipe