Directions:
- Season chicken breasts with salt and pepper.
- Melt margarine in a large skillet, add chicken stock, and bring to a boil.
- Add the chicken breasts and cook over medium heat, turning once or twice, just until the chicken is no longer pink (this should take 6-10 minutes). Remove the chicken to an ovenproof pan.
- Add the sherry, lemon juice and lemon peel to the stock in the skillet.
- Add cornstarch to the evaporated milk, mixing well. Slowly add to the skillet, stirring constantly. Bring to a boil so it thickens.
- Remove sauce from heat and pour over the chicken.
- Sprinkle the parmesan cheese over.
- Place under the broiler until golden brown (should only take a couple of minutes).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 368.23 Kcal (1542 kJ) | ||
| Calories from fat | 109.3 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.14g | 19% | |
|---|---|---|---|
| Cholesterol | 143.23mg | 48% | |
| Sodium | 1054.97mg | 44% | |
| Potassium | 767.35mg | 16% | |
| Total Carbs | 6.31g | 2% | |
| Sugars | 2.57g | 10% | |
| Dietary Fiber | 0.06g | 0% | |
| Protein | 50.84g | 102% | |
| Vitamin C | 4.2mg | 7% | |
| Iron | 0.1mg | 0% | |
| Calcium | 127.3mg | 13% | |
| Amount Per 100 g | |||
| Calories | 113.33 Kcal (474 kJ) | ||
| Calories from fat | 33.64 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.74g | 19% | |
|---|---|---|---|
| Cholesterol | 44.08mg | 48% | |
| Sodium | 324.67mg | 44% | |
| Potassium | 236.16mg | 16% | |
| Total Carbs | 1.94g | 2% | |
| Sugars | 0.79g | 10% | |
| Dietary Fiber | 0.02g | 0% | |
| Protein | 15.65g | 102% | |
| Vitamin C | 1.3mg | 7% | |
| Calcium | 39.2mg | 13% | |
* 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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