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Ingredients
- 1 lrg chicken breast cut in half
- Â Â Flour for dredging
- 4 Tbsp. unsalted butter
- 3 Tbsp. extra virgin olive oil
- 1 med onion peeled
- 5/8 c. whole lowfat milk
- 1/2 x lemon
- 3/4 c. tomato sauce
- 1 x chicken bouillon cube
- 1 tsp paprika
- 6 dsh Tabasco pepper sauce - (to 8)
- 1 tsp salt - (to 1 1/2 tspns)
- Â Â Freshly-grnd black pepper to taste
- 5 sprg Italian parsley
Directions
- Dredge chicken pcs in flour and saute/fry them in butter and oil in a saute/fry pan till browned on all sides. Mince the onion and add in it to the chicken. Continue cooking till the onion is limp.
- Mix the lowfat milk with the juice of the lemon half and add in to the chicken. Add in the tomato sauce, bouillon cube, paprika, pepper sauce, salt, and pepper. In saute/fry pan, stir the sauce well, bring to boiling, cover the pan, lower the heat, and simmer the chicken for about 20 min or possibly till tender. Stir 2 or possibly 3 times as the chicken cooks.
- Mince the parsley leaves with a bit of the stem and mix with the grated rind of the lemon. Stir parsley and lemon rind into the pan. Cook another 5 min. Serve over angel hair pasta and garnish with freshly steamed broccoli.
- This recipe yields 2 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 480g | |
| Recipe makes 2 servings | |
| Calories 618 | |
| Calories from Fat 472 | 76% |
| Total Fat 53.36g | 67% |
| Saturated Fat 20.94g | 84% |
| Trans Fat 0.08g | |
| Cholesterol 113mg | 38% |
| Sodium 2133mg | 89% |
| Potassium 839mg | 24% |
| Total Carbs 15.39g | 4% |
| Dietary Fiber 3.1g | 10% |
| Sugars 10.76g | 7% |
| Protein 21.94g | 35% |
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