Be sure to use fresh, coarsely ground black pepper in this dish; finely ground will overpower the chicken.

Recipe by Cooking Light January 2007


Recipe Summary

4 servings (serving size: 1 chicken breast half and 2 tablespoons onion mixture)


Ingredient Checklist


Instructions Checklist
  • Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Sprinkle 1/2 teaspoon pepper and salt over chicken. Add chicken to pan; cook 2 minutes on each side or until browned. Remove chicken from pan; keep warm. Add remaining 2 teaspoons oil to pan. Add onion and garlic to pan; sauté 2 minutes. Add wine; cook 1 minute. Return chicken to pan. Add remaining 3/4 teaspoon pepper and juices. Cover, reduce heat, and simmer 4 minutes or until chicken is done. Sprinkle with parsley.


Nutrition Facts

240 calories; calories from fat 22%; fat 5.9g; saturated fat 0.8g; mono fat 2.6g; poly fat 1.5g; protein 39.6g; carbohydrates 3.8g; fiber 0.5g; cholesterol 99mg; iron 1.5mg; sodium 259mg; calcium 29mg.