Italian Chicken and Potatoes
- Number of Servings: 3
Ingredients
Flour - for dredging3 Frozen skinless chicken breasts - Thawed2 Roasted Red or Yellow Bell Peppers2 tbsp Olive Oil2 tbsp Unsalted Butter1/4 c White Wine (Chardonnay is good)3 cloves Garlic, mincedSalt, Pepper
Allow chicken to thaw. Cut into 1/2 in pieces. Season flour and chicken with salt/pepper, coat chicken lightly in flour. Add olive oil to 10 - 12 in. skillet and heat. Add chicken and cook 7-8 minutes until browned and cooked through.
While chicken is cooking, chop peppers into 1/2 inch pieces and mince garlic. When chicken is finished, add peppers and garlic, cook for 2 minutes. Deglaze pan with wine. Cook for another 30 seconds to 1 minute. Add butter. Salt and pepper to taste.
Serve with roasted potatoes prepared according to package directions.
Number of Servings: 3
Recipe submitted by SparkPeople user DANETTE.DIAZ.
While chicken is cooking, chop peppers into 1/2 inch pieces and mince garlic. When chicken is finished, add peppers and garlic, cook for 2 minutes. Deglaze pan with wine. Cook for another 30 seconds to 1 minute. Add butter. Salt and pepper to taste.
Serve with roasted potatoes prepared according to package directions.
Number of Servings: 3
Recipe submitted by SparkPeople user DANETTE.DIAZ.
Nutritional Info Amount Per Serving
- Calories: 343.6
- Total Fat: 19.5 g
- Cholesterol: 61.9 mg
- Sodium: 197.9 mg
- Total Carbs: 21.0 g
- Dietary Fiber: 1.8 g
- Protein: 19.3 g
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