Directions:
- Prepare sauce by adding the following to food processor: 2 strips lemon peel (remove with vegetable peeler or zester) and juice of lemon (2 TBSP), garlic, parsley, green onions, tarragon, wine, cornstarch, and sugar. Process 20 seconds until well blended.
- Season both sides of chicken with salt and pepper. Preheat large sauté pan on medium-high 2-3 minutes.
- Place oil in pan; swirl to coat. Add chicken, and cook 2-3 minutes on each side.
- Pulse sauce one more time, then pour over chicken. Cover, reduce heat to medium low, and simmer 6-8 minutes, turning occasionally, until internal temp reaches 170°F.
- Serve sauce over chicken.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 512.11 Kcal (2144 kJ) | ||
| Calories from fat | 267.68 Kcal | ||
| % Daily Value* | |||
| Total Fat | 29.74g | 46% | |
|---|---|---|---|
| Cholesterol | 69.73mg | 23% | |
| Sodium | 1206.32mg | 50% | |
| Potassium | 441.79mg | 9% | |
| Total Carbs | 31.07g | 10% | |
| Sugars | 1.61g | 6% | |
| Dietary Fiber | 2.38g | 10% | |
| Protein | 26g | 52% | |
| Vitamin C | 12.9mg | 21% | |
| Iron | 2.1mg | 12% | |
| Calcium | 52.4mg | 5% | |
| Amount Per 100 g | |||
| Calories | 224.26 Kcal (939 kJ) | ||
| Calories from fat | 117.22 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.02g | 46% | |
|---|---|---|---|
| Cholesterol | 30.53mg | 23% | |
| Sodium | 528.25mg | 50% | |
| Potassium | 193.46mg | 9% | |
| Total Carbs | 13.61g | 10% | |
| Sugars | 0.71g | 6% | |
| Dietary Fiber | 1.04g | 10% | |
| Protein | 11.38g | 52% | |
| Vitamin C | 5.6mg | 21% | |
| Iron | 0.9mg | 12% | |
| Calcium | 22.9mg | 5% | |
* 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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