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Add a photoServings: 4
Ingredients
- 4 x boneless skinless chicken breast halves, 3-4 ounce. each
- 1/2 c. all-purpose flour
- 1 tsp grnd New Mexico red chile pwdr
- 3 Tbsp. extra virgin olive oil
- 1 Tbsp. minced fresh parsley
- 2 x garlic cloves, chopped
- 1/2 c. dry white wine
- 1 Tbsp. Dijon mustard
- 1 Tbsp. crushed cascabel chile, Or possibly to taste
- 1/2 c. minced pecans Juice of 1/2 lemon
- 8 x lemon slices, seeded fresh parsley
Directions
- Place the chicken breast halves between two pcs of waxed paper and lb. till their thickness is reduced by half.
- Mix the flour and red chile pwdr together and dredge the chicken breasts in the flour mix.
- Heat the oil in a heavy frying pan and stir in the parsley and pressed garlic. Saute/fry the chicken breasts at high heat for 7 to 10 min, turning often till they are done. Remove to a hot platter placed in a hot oven.
- Stir the white wine, mustard, chile, pecans, and lemon juice into the pan, deglaze, and heat till just warm, then pour sauce over the chicken.
- Garnish with the lemon slices and fresh parsley
- SERVING SUGGESTIONS: Serve with risotto and Sauteed Zucchini with Tomatoes and Anaheim Chile (see recipe).
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 168g | |
| Recipe makes 4 servings | |
| Calories 244 | |
| Calories from Fat 99 | 41% |
| Total Fat 11.2g | 14% |
| Saturated Fat 1.61g | 6% |
| Trans Fat 0.01g | |
| Cholesterol 27mg | 9% |
| Sodium 77mg | 3% |
| Potassium 264mg | 8% |
| Total Carbs 19.14g | 5% |
| Dietary Fiber 2.3g | 8% |
| Sugars 1.87g | 1% |
| Protein 13.24g | 21% |
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