Nutritional Values
376 cals / 87 from fat / 66.2g protein / 3.9 carbs / 3.6 sugar
High in niacin, phosphorus, selenium, B6, B12
INGREDIENTS
2 tablespoons butter
4 boneless, skinless chicken breast halves
1/4 cup warm water
2 tablespoons dry white wine
2 tablespoons fresh lemon juice
2 teaspoons lemon peel, grated
1 chicken bouillon cube
1/2 cup evaporated milk
1/4 cup parmesan cheese, shredded
1 tablespoon fresh parsley, chopped for garnish
DIRECTIONS:
1. In a large skillet (cast iron is best), melt the butter over medium high heat. Add the chicken and cook for five to seven minutes per side until no pink is left in the meat and it is golden brown on the outside. Transfer to a plate or platter and keep warm until needed.
2. To the same skillet add the water, wine, lemon juice, lemon peel and bouillon; bring to a boil. Stir in the evaporated milk and cook, stirring occasionally, for three to four minutes. Stir in cheese until melted.
3. Put the chicken back in the skillet, turn to coat evenly with the sauce; cook for an additional minute or two until it is heated throughout.
4. Transfer to a serving platter, sprinkle with parsley and serve.
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