Chicken in White Wine Sauce
- Number of Servings: 4
Ingredients
3 boneless chicken breasts, pounded1 C flour1 tsp minced garlic1 can diced tomatoes, drained6-8 oz can sliced mushrooms6-8 oz marinated artichoke hearts (optional)2 green onions, choppedjuice of ½ lemon1 C white wine½ C olive oil1 T buttersalt & pepper to tastepasta
Combine flour, salt & pepper in a Ziploc bag.
Pound chicken breasts until ½” thick.
Toss chicken in flour mixture.
Heat olive oil and butter in skillet.
Brown chicken (approx 2 minutes on each side).
Remove chicken from skillet and set aside.
Add mushrooms (and artichokes) to skillet and stir-fry for 1 – 2 minutes.
Add garlic, diced tomatoes, green onions and lemon juice, stir. Add wine and simmer for 5 – 10 minutes.
Thicken with a bit of the left-over seasoned flour if too thin.
Place chicken on top of the cooked pasta on a plate. Ladle sauce over each dish. Serve with salad and garlic bread.
Number of Servings: 4
Recipe submitted by SparkPeople user JULIEB1112.
Pound chicken breasts until ½” thick.
Toss chicken in flour mixture.
Heat olive oil and butter in skillet.
Brown chicken (approx 2 minutes on each side).
Remove chicken from skillet and set aside.
Add mushrooms (and artichokes) to skillet and stir-fry for 1 – 2 minutes.
Add garlic, diced tomatoes, green onions and lemon juice, stir. Add wine and simmer for 5 – 10 minutes.
Thicken with a bit of the left-over seasoned flour if too thin.
Place chicken on top of the cooked pasta on a plate. Ladle sauce over each dish. Serve with salad and garlic bread.
Number of Servings: 4
Recipe submitted by SparkPeople user JULIEB1112.
Nutritional Info Amount Per Serving
- Calories: 845.1
- Total Fat: 46.3 g
- Cholesterol: 155.0 mg
- Sodium: 1,782.2 mg
- Total Carbs: 44.4 g
- Dietary Fiber: 6.0 g
- Protein: 51.4 g
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