Directions:
- Oven 350.
- Season 1 cup flour with salt and pepper. Dip chicken in beaten egg whites then dredge in flour. Heat 3 tbsp extra virgin olive oil in a large skillet (non stick if you have one) med-high heat - Brown chicken 2-3 min ea side.
- Place chicken in baking dish and put in oven to finish cooking while you make the sauce.
- Sauté pancetta in same pan 1 minute.
- Add shallots sauté 1 minute.
- Add mushrooms sauté 1 minute.
- Add wine, reduce by half.
- Add stock, reduce by half.
- Add 1/4 cup cream, reduce by half.
- Add remaining 1/4 cup cream and salt/pepper. Add chicken back to pan. Top with fontina and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 712.65 Kcal (2984 kJ) | ||
| Calories from fat | 378.44 Kcal | ||
| % Daily Value* | |||
| Total Fat | 42.05g | 65% | |
|---|---|---|---|
| Cholesterol | 222.26mg | 74% | |
| Sodium | 1483.62mg | 62% | |
| Potassium | 900.03mg | 19% | |
| Total Carbs | 8.55g | 3% | |
| Sugars | 3.09g | 12% | |
| Dietary Fiber | 0.08g | 0% | |
| Protein | 67.97g | 136% | |
| Vitamin C | 0.4mg | 1% | |
| Iron | 40.3mg | 224% | |
| Calcium | 298.1mg | 30% | |
| Amount Per 100 g | |||
| Calories | 134.74 Kcal (564 kJ) | ||
| Calories from fat | 71.55 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.95g | 65% | |
|---|---|---|---|
| Cholesterol | 42.02mg | 74% | |
| Sodium | 280.51mg | 62% | |
| Potassium | 170.17mg | 19% | |
| Total Carbs | 1.62g | 3% | |
| Sugars | 0.58g | 12% | |
| Dietary Fiber | 0.01g | 0% | |
| Protein | 12.85g | 136% | |
| Vitamin C | 0.1mg | 1% | |
| Iron | 7.6mg | 224% | |
| Calcium | 56.4mg | 30% | |
* 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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