|Plantains||2 Pound (2 Large Ripe Pieces)|
|Skinned boneless chicken breasts||2 Pound|
|Butter/Low cholesterol margarine||1 Tablespoon|
|Oil/Plus more if needed||2 Tablespoon|
|Minced shallots||1/4 Cup (4 tbs) (4 Pieces)|
|Dried thyme leaves||1/4 Teaspoon|
|Dry vermouth/Dry sherry||1/4 Cup (4 tbs)|
Peel the plantains and cut them into 1/2-inch slices on the diagonal.
Cut the chicken into 1-inch-thick chunks.
Heat the butter and oil in a large skillet, and saute the shallots until they are sizzling.
Add the plantains in one layer and fry them until golden on both sides.
Push the plantains to one side and add the chicken in one layer.
Over medium-high heat, brown the chicken on one side, turn, and sprinkle with thyme, salt, and pepper.
When the pieces are almost brown on the second side, add the wine, cover tightly, and lower the heat.
Cook about 10 minutes, or until the chicken is cooked through but not dry.
Serving size Complete recipe
Calories 2531Calories from Fat 503
% Daily Value*
Total Fat 57 g87.7%
Saturated Fat 15 g75%
Trans Fat 0 g
Sodium 1032 mg43%
Total Carbohydrates 296 g98.7%
Dietary Fiber 21 g84%
Sugars 136 g
Protein 222 g444%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet