Rating: 5 stars
1 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 1

Pounding the chicken into thin pieces helps tenderize the meat and keeps the cooking time to about 10 minutes or less.

Recipe by Oxmoor House January 2005

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Recipe Summary

Yield:
4 servings (serving size: 1 chicken breast half)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine first 4 ingredients in a small saucepan; cook over medium heat until butter melts, stirring often. Set aside, and keep warm.

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  • Place chicken between 2 sheets of heavy-duty plastic wrap; flatten to 1/4-inch thickness using a meat mallet or rolling pin.

  • Combine flour, paprika, and red pepper in a shallow bowl; dredge chicken in flour mixture.

  • Coat a large nonstick skillet with cooking spray; place over medium heat. Add chicken, and cook 4 to 5 minutes on each side or until chicken is lightly browned.

  • Transfer chicken to a serving plate, and drizzle with wine mixture. Sprinkle with chopped parsley, and garnish with lemon slices, if desired.

  • carbo rating: 4

Source

The Complete Step-by-Step Low Carb Cookbook

Nutrition Facts

235 calories; calories from fat 0%; fat 5.2g; saturated fat 2g; mono fat 0g; poly fat 0g; protein 40g; carbohydrates 5.2g; fiber 0.6g; cholesterol 106mg; iron 1.8mg; sodium 363mg; calcium 26mg.
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