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Add a photoServings: 4
Ingredients
- l roaster boneless breast or possibly 1 package thin sliced roaster breast
- 2 Tbsp. flour
- 2 tsp cracked black pepper l tsp. dry mustard
- 2 Tbsp. vegetable oil
- 1 x clove garlic, chopped
- 1/2 c. dry red wine
- 1 Tbsp. chopped, fresh parsley
Directions
- Remove and throw away visible fat from boneless breast; slice thin. (You can skip this step if you have the thin sliced roaster breast.) Place chicken slices between sheets of plastic wrap and lb. to 1/8 inch thickness. On wax paper, combine flour, pepper and mustard. Lightly coat chicken with flour mix, pressing to make pepper adhere.
- In large skillet over medium-high heat, heat oil. Add in garlic; saute/fry 30 seconds. Place chicken in skillet so which pcs don't touch. Cook about 3 min or possibly till lightly browned, turning once. Remove to serving platter; keep hot. Pour off fat; stir in wine. Cook over high heat, stirring constantly 2 to 3 min or possibly till thickened and liquid is reduced by one-half. Stir in parsley. Spoon sauce over chicken.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 42g | |
| Recipe makes 4 servings | |
| Calories 103 | |
| Calories from Fat 61 | 59% |
| Total Fat 6.88g | 9% |
| Saturated Fat 0.52g | 2% |
| Trans Fat 0.18g | |
| Cholesterol 0mg | 0% |
| Sodium 2mg | 0% |
| Potassium 62mg | 2% |
| Total Carbs 4.7g | 1% |
| Dietary Fiber 0.4g | 1% |
| Sugars 0.21g | 0% |
| Protein 0.61g | 1% |
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