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Chicken with Sun Dried Tomatoes

Diet.Chef's picture
  Margarine 1 Teaspoon
  Olive oil/Vegetable oil 1 Teaspoon
  Chicken cutlets 1⁄2 Pound, pounded to 1/4 inch thickness (2 pieces, 1/4 pound each)
  Chopped shallot/Onion 1 Tablespoon
  Garlic 1 Clove (5 gm), minced
  All purpose flour 1 Tablespoon
  Canned ready to serve chicken broth 1⁄2 Cup (8 tbs)
  Dry white table wine 1⁄4 Cup (4 tbs)
  Sun dried tomato halves 8 , cut into matchstick pieces (not packed in oil)
  Chopped fresh basil 1 Tablespoon
  Lemon juice 1 Tablespoon

In 12-inch nonstick skillet combine margarine and oil and heat until margarine is melted; add chicken and cook over medium-high heat, turning once, until both sides are lightly browned and chicken is cooked through, 2 to 3 minutes on each side.
Remove chicken from skillet and set aside.
In same skillet combine shallot (or onion) and garlic and saute over medium heat until softened, about 1 minute.
Sprinkle flour over garlic mixture and stir quickly to combine; cook, stirring constantly, for 1 minute.
Continuing to stir, gradually add broth; add remaining ingredients and stir to combine.
Reduce heat to low and cook, stirring frequently, until flavors blend and mixture thickens, 5 to 7 minutes.
Return chicken to skillet and cook until heated through, 1 to 2 minutes.

Recipe Summary

Difficulty Level: 
Main Dish
Preparation Time: 
10 Minutes
Cook Time: 
20 Minutes
Ready In: 
30 Minutes

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Average: 4 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 319 Calories from Fat 140

% Daily Value*

Total Fat 16 g24.2%

Saturated Fat 3.2 g16.1%

Trans Fat 0 g

Cholesterol 38.4 mg12.8%

Sodium 712.4 mg29.7%

Total Carbohydrates 21 g7%

Dietary Fiber 1.4 g5.6%

Sugars 3.8 g

Protein 19 g38.3%

Vitamin A 13.4% Vitamin C 15.5%

Calcium 3.4% Iron 8.6%

*Based on a 2000 Calorie diet

Chicken With Sun Dried Tomatoes Recipe