Directions:
- Sprinkle the salt and pepper over the chicken breasts.
- Heat a large deep nonstick skillet over medium high.
- Add the chicken, skin-side down, and cook 3 to 4 minutes, or until golden brown.
- Turn the chicken and add the red and green peppers, onion, rosemary and tomatoes to the pan.
- Cook, stirring to spread the vegetables out in the pan, for 1 to 2 minutes.
- Pour the wine into the skillet, immediately reduce the heat and cover the pan.
- Cook at a low simmer for 20 minutes, or until the chicken is cooked through.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 123.79 Kcal (518 kJ) | ||
| Calories from fat | 21.87 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.43g | 4% | |
|---|---|---|---|
| Cholesterol | 6.15mg | 2% | |
| Sodium | 382.03mg | 16% | |
| Potassium | 468.66mg | 10% | |
| Total Carbs | 13.84g | 5% | |
| Sugars | 7.21g | 29% | |
| Dietary Fiber | 2.69g | 11% | |
| Protein | 3.7g | 7% | |
| Vitamin C | 77.3mg | 129% | |
| Vitamin A | 1.5mg | 49% | |
| Iron | 25.4mg | 141% | |
| Calcium | 29.4mg | 3% | |
| Amount Per 100 g | |||
| Calories | 44.77 Kcal (187 kJ) | ||
| Calories from fat | 7.91 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.88g | 4% | |
|---|---|---|---|
| Cholesterol | 2.22mg | 2% | |
| Sodium | 138.16mg | 16% | |
| Potassium | 169.49mg | 10% | |
| Total Carbs | 5g | 5% | |
| Sugars | 2.61g | 29% | |
| Dietary Fiber | 0.97g | 11% | |
| Protein | 1.34g | 7% | |
| Vitamin C | 28mg | 129% | |
| Vitamin A | 0.5mg | 49% | |
| Iron | 9.2mg | 141% | |
| Calcium | 10.7mg | 3% | |
* 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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