Directions:
- In a large saucepan, saute onions in butter until tender. Add rice and stir to coat. Stir in broth and bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Fluff with a fork.
- Meanwhile, cut a slit lengthwise through the thickest part of each chicken breast; fill with prosciutto and two sage leaves. Sprinkle with salt and pepper.
- In a large skillet over medium heat, brown chicken in oil in batches for 1-2 minutes on each side; return all to the pan. Reduce heat to low. Cover and cook for 8-10 minutes or until a thermometer reads 170°. Remove and keep warm.
- Add wine to the pan. Bring to a boil. Reduce heat; simmer, uncovered, for 2-3 minutes or until slightly reduced. Stir in the sour cream, sugar and minced sage; heat through (do not boil). Serve with chicken and rice. Yield: 8 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 282.16 Kcal (1181 kJ) | ||
| Calories from fat | 80.93 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.99g | 14% | |
|---|---|---|---|
| Cholesterol | 18.51mg | 6% | |
| Sodium | 631.77mg | 26% | |
| Potassium | 305.7mg | 7% | |
| Total Carbs | 39.29g | 13% | |
| Sugars | 1.86g | 7% | |
| Dietary Fiber | 2.45g | 10% | |
| Protein | 7.15g | 14% | |
| Vitamin C | 10.2mg | 17% | |
| Iron | 0.5mg | 3% | |
| Calcium | 38.7mg | 4% | |
| Amount Per 100 g | |||
| Calories | 120.05 Kcal (503 kJ) | ||
| Calories from fat | 34.43 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.83g | 14% | |
|---|---|---|---|
| Cholesterol | 7.88mg | 6% | |
| Sodium | 268.79mg | 26% | |
| Potassium | 130.06mg | 7% | |
| Total Carbs | 16.71g | 13% | |
| Sugars | 0.79g | 7% | |
| Dietary Fiber | 1.04g | 10% | |
| Protein | 3.04g | 14% | |
| Vitamin C | 4.4mg | 17% | |
| Iron | 0.2mg | 3% | |
| Calcium | 16.5mg | 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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