Weight Watchers Chicken and Escarole Saute
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
3 Tbsp All-purpose flour1 Tbsp grated Parmesan cheese1/4 tsp ground white pepper4 (4 oz) skinless, boneless chicken breasts4 tsp olive oil2 C sliced mushrooms2 shallots, finely chopped1/4 C dry white wine1 bunch escarole, cleaned and coarsely chopped
On a sheet of wax paper, combine flour, cheese and pepper. Dredge chicken in mixture coating both sides.
In a large nonstick skillet over medicum heat, heat 2 tsp of oil. Cook chicken until golden and cooked through, 4 - 5 minutes on each side. Transfer to a platter.
In the skillet, heat the remaining 2 tsp of oil. Saute mushrooms and shallots, stirring constantly, 2 - 3 min. Pour in the wine, cook until liquid evaporates, 1 - 2 minutes. Add escarole; cook until escarole is tender, about 2 minutes. Spoon over chicken.
Makes 4 servings, 1 chicken breast and 1/2 C vegetables.
Number of Servings: 4
Recipe submitted by SparkPeople user FORMESU.
In a large nonstick skillet over medicum heat, heat 2 tsp of oil. Cook chicken until golden and cooked through, 4 - 5 minutes on each side. Transfer to a platter.
In the skillet, heat the remaining 2 tsp of oil. Saute mushrooms and shallots, stirring constantly, 2 - 3 min. Pour in the wine, cook until liquid evaporates, 1 - 2 minutes. Add escarole; cook until escarole is tender, about 2 minutes. Spoon over chicken.
Makes 4 servings, 1 chicken breast and 1/2 C vegetables.
Number of Servings: 4
Recipe submitted by SparkPeople user FORMESU.
Nutritional Info Amount Per Serving
- Calories: 234.7
- Total Fat: 6.6 g
- Cholesterol: 66.7 mg
- Sodium: 123.9 mg
- Total Carbs: 10.9 g
- Dietary Fiber: 1.4 g
- Protein: 29.8 g
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