Directions:
- Pound the chicken flat to achieve an even layer and to promote even cooking.
- Dredge in flour with salt and pepper to taste.
- Heat a large saute pan over medium-high heat. Add the clarified butter and heat through. Saute the breasts in the butter, browning them on both sides. Remove the breasts from the pan and hold in a warm place.
- Add the onions to the pan and saute until translucent. Add the garlic and saute for 1 minute.
- Deglaze the pan with the white wine and lemon juice, scraping up any browned bits from the bottom of the pan.
- Add the tomato and chicken stock. Simmer to combine the flavors; reduce the sauce to the desired consistency.
- Add the basil to the sauce and return the chicken breasts for reheating. Adjust the seasonings and serve chicken breasts with a portion of the sauce.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 326.37 Kcal (1366 kJ) | ||
| Calories from fat | 128.97 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.33g | 22% | |
|---|---|---|---|
| Cholesterol | 36.37mg | 12% | |
| Sodium | 172.87mg | 7% | |
| Potassium | 321.97mg | 7% | |
| Total Carbs | 33.84g | 11% | |
| Sugars | 3.85g | 15% | |
| Dietary Fiber | 1.9g | 8% | |
| Protein | 7.98g | 16% | |
| Vitamin C | 10.9mg | 18% | |
| Iron | 0.5mg | 3% | |
| Calcium | 26.6mg | 3% | |
| Amount Per 100 g | |||
| Calories | 139.5 Kcal (584 kJ) | ||
| Calories from fat | 55.13 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.13g | 22% | |
|---|---|---|---|
| Cholesterol | 15.54mg | 12% | |
| Sodium | 73.89mg | 7% | |
| Potassium | 137.62mg | 7% | |
| Total Carbs | 14.46g | 11% | |
| Sugars | 1.65g | 15% | |
| Dietary Fiber | 0.81g | 8% | |
| Protein | 3.41g | 16% | |
| Vitamin C | 4.7mg | 18% | |
| Iron | 0.2mg | 3% | |
| Calcium | 11.3mg | 3% | |
* 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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