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Ingredients
- 1 pound boneless, skinless chicken breasts
- 1/4 c. all-purpose flour
- 1/4 c. butter
- 1/2 c. dry white wine
- 1/2 c. chicken broth
- 1 teaspoon lemon juice
- 3/4 teaspoon salt
- 1/2 teaspoon thyme
- 1/4 teaspoon pepper
Directions
- Coat chicken cutlets completely with flour; shake gently to remove excess. Heat butter in 10-inch skillet over medium heat; add in chicken. Cook 5 min each side till golden. Remove chicken and set aside.
- Stir in wine, broth, lemon juice, salt, thyme, and pepper. Bring to boil. Return chicken to pan. Spoon pan juice over chicken, cooking chicken about three min.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 157g | |
| Recipe makes 4 servings | |
| Calories 239 | |
| Calories from Fat 110 | 46% |
| Total Fat 12.54g | 16% |
| Saturated Fat 7.56g | 30% |
| Trans Fat 0.02g | |
| Cholesterol 73mg | 24% |
| Sodium 614mg | 26% |
| Potassium 257mg | 7% |
| Total Carbs 7.17g | 2% |
| Dietary Fiber 0.4g | 1% |
| Sugars 0.3g | 0% |
| Protein 18.29g | 29% |
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