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Ingredients
- 6 x single boneless, skinless chicken breasts (24 ounce. raw weight), cleaned
- 1 tsp butter
- 1 tsp oil
- 3 Tbsp. cornstarch
- 1 1/2 x chicken broth, unsalted
- 1/3 c. skim lowfat milk
- 1/3 c. lemon juice
- 1/3 c. dry white wine
- 3 x cloves garlic, crushed
- 1/4 c. Parmesan cheese, fresh, grated
Directions
- Prepare chicken breasts and set aside. Place butter in large skillet, heating to medium high. Brown chicken on both sides and remove from pan. Place chicken breasts in 9" x 13" glass baking dish that has been sprayed with non-stick spray.
- Pour oil into warm skillet. Stir in cornstarch and small amount of chicken broth. Stir till smooth.
- Remove pan from heat and, slowly, add in 1 c. of broth. Return to heat, stir constantly, and add in remaining broth, lowfat milk, lemon juice, wine, and garlic. When sauce has thickened slightly, pour over chicken breasts. Sprinkle Parmesan over chicken. Bake 30 min at 350 degrees F. Serve over rice, pasta, or possibly gnocchi.
- 1 serving = 1 piece chicken with sauce
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 307g | |
| Calories 398 | |
| Calories from Fat 137 | 34% |
| Total Fat 15.61g | 20% |
| Saturated Fat 7.14g | 29% |
| Trans Fat 0.12g | |
| Cholesterol 34mg | 11% |
| Sodium 452mg | 19% |
| Potassium 371mg | 11% |
| Total Carbs 38.72g | 10% |
| Dietary Fiber 0.7g | 2% |
| Sugars 7.04g | 5% |
| Protein 13.33g | 21% |
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