Directions:
- Heat the canola oil in a large skillet over medium-high heat. Season the chicken breasts with salt and black pepper. Arrange the chicken in the skillet and pan fry until golden brown, no longer pink in the center, and the juices run clear, about 10 minutes on each side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer the chicken to a large platter, and cover with aluminum foil.
- Return the skillet to the stove and reduce heat to medium. Stir in the garlic and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the white wine and scrape up any brown bits from the skillet with a spatula. Add the chicken stock, and continue to cook and stir until the liquid has reduced, about 5 minutes. Stir in the heavy cream and flour; cook and stir until thickened. Top the chicken with the sauce before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 478.56 Kcal (2004 kJ) | ||
| Calories from fat | 236.07 Kcal | ||
| % Daily Value* | |||
| Total Fat | 26.23g | 40% | |
|---|---|---|---|
| Cholesterol | 170.97mg | 57% | |
| Sodium | 817.67mg | 34% | |
| Potassium | 822.11mg | 17% | |
| Total Carbs | 8.94g | 3% | |
| Sugars | 3.11g | 12% | |
| Dietary Fiber | 1.16g | 5% | |
| Protein | 49.29g | 99% | |
| Vitamin C | 4.5mg | 8% | |
| Calcium | 43.1mg | 4% | |
| Amount Per 100 g | |||
| Calories | 124.03 Kcal (519 kJ) | ||
| Calories from fat | 61.18 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.8g | 40% | |
|---|---|---|---|
| Cholesterol | 44.31mg | 57% | |
| Sodium | 211.91mg | 34% | |
| Potassium | 213.06mg | 17% | |
| Total Carbs | 2.32g | 3% | |
| Sugars | 0.81g | 12% | |
| Dietary Fiber | 0.3g | 5% | |
| Protein | 12.77g | 99% | |
| Vitamin C | 1.2mg | 8% | |
| Calcium | 11.2mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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