Directions:
- Cook the rice according to the package directions.
- Chop onion and garlic.
- Heat the oil in a large skillet over medium heat. Season the chicken with the salt and pepper. Cook until golden brown, about 3 minutes per side. Transfer to a plate.
- Add the onion to the skillet and cook, stirring occasionally, until slightly soft, 5 minutes.
- Add the garlic, and tomatoes and cook, stirring, for 2 minutes more.
- Return the chicken to the skillet, add the wine, and bring to a simmer. Cook until the chicken is cooked through and the sauce has slightly thickened, 4 to 6 minutes.
- Stir in the parsley. Divide the chicken among individual plates and spoon the sauce over the top. Serve with the rice.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 452.9 Kcal (1896 kJ) | ||
| Calories from fat | 254.71 Kcal | ||
| % Daily Value* | |||
| Total Fat | 28.3g | 44% | |
|---|---|---|---|
| Cholesterol | 46.48mg | 15% | |
| Sodium | 888.53mg | 37% | |
| Potassium | 559.2mg | 12% | |
| Total Carbs | 24.86g | 8% | |
| Sugars | 2.81g | 11% | |
| Dietary Fiber | 2.87g | 11% | |
| Protein | 18.48g | 37% | |
| Vitamin C | 27.5mg | 46% | |
| Iron | 1.9mg | 10% | |
| Calcium | 58mg | 6% | |
| Amount Per 100 g | |||
| Calories | 161.7 Kcal (677 kJ) | ||
| Calories from fat | 90.94 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.1g | 44% | |
|---|---|---|---|
| Cholesterol | 16.6mg | 15% | |
| Sodium | 317.23mg | 37% | |
| Potassium | 199.65mg | 12% | |
| Total Carbs | 8.88g | 8% | |
| Sugars | 1g | 11% | |
| Dietary Fiber | 1.02g | 11% | |
| Protein | 6.6g | 37% | |
| Vitamin C | 9.8mg | 46% | |
| Iron | 0.7mg | 10% | |
| Calcium | 20.7mg | 6% | |
* 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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