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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 325.8
  • Total Fat: 9.2 g
  • Cholesterol: 140.9 mg
  • Sodium: 721.3 mg
  • Total Carbs: 2.4 g
  • Dietary Fiber: 0.1 g
  • Protein: 55.2 g

View full nutritional breakdown of Beat Up Chicken Breast with a French Twist calories by ingredient
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Beat Up Chicken Breast with a French Twist

Submitted by: NEIGHBOR_NANCY

Introduction

Our favorite chicken recipe, served over bow tie pasta (preferably whole grain pasta, of course!). Beating the chicken breasts helps make them more tender. I buy large chicken breasts and can only eat half of one, but the serving size and nutrient information listed is a for a whole breast. Our favorite chicken recipe, served over bow tie pasta (preferably whole grain pasta, of course!). Beating the chicken breasts helps make them more tender. I buy large chicken breasts and can only eat half of one, but the serving size and nutrient information listed is a for a whole breast.
Number of Servings: 4

Ingredients



    * Butter, unsalted, 1 pat (1" sq, 1/3" high) (remove)
    * Pepper, black, 0.25 tsp (remove)
    * Thyme, fresh, 1 tsp (remove)
    * Olive Oil, 1.50 tbsp (remove)
    * Chicken Breast, no skin, 4 breast, bone and skin removed (remove)
    * Lemon Juice, 0.50 lemon yields (remove)
    * Garlic, 1 clove (remove)
    * Swanson Chicken Broth 99% Fat Free, 1 cup (remove)
    * Herbes de Provence, 1 tbsp (remove)
    * Morton Salt - Lite Salt, 0.25 tsp (remove)
    * Better than Bouillion, chicken base, 1.50 tsp (remove)

Directions

Makes 4 chicken breasts (4-8 servings)

Place chicken breast half in ziplock bag (not sealed) and pound to 1/2 inch thickness w/meat mallet or rolling pin. Sprinkle both sides with salt/pepper.
Cook chicken in olive oil over medium heat until done (approx 6 minutes each side). Remove from skillet, keep warm.
Add minced garlic to pan, stir constantly for 1 min.
Add chicken broth, 1.5 tsp Better than Bouillon and herbes de Provence, bringing mixtures to a boil and scraping pan loosening up browned bits.
Cook until broth mixture reduces to about 1/2 cut (5 minutes). This intensifies flavor. DO NOT SKIP!
Add butter and lemon juice. Stir until butter melts.
Put chicken back in skillet, covering with sauce and rewarming if needed.
Serve over pasta, ladling sauce over all.
Use thyme springs as garnish.

Number of Servings: 4

Recipe submitted by SparkPeople user NEIGHBOR_NANCY.






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