All-American diner chicken

Dinner today, September 30,2015
Oh my what a great dish, I do recommend you use deboned and skinned chicken thighs, which make the dish so more flavourful and moist
6 servings
  • ¼ cup all-purpose flour*
  • 6 (4-ounce) boneless, skinless chicken breast cutlets
  • 2 tablespoons olive oil
  • 3 cloves garlic, crushed
  • 2 onions, cut in half and sliced
  • 2 red bell peppers, cut into 1/2-inch strips
  • ½ cup dry white wine
  • 1 low-sodium chicken bouillon cube*
  • 1 teaspoon dried tarragon*
  • ½ teaspoon salt
  • ½ teaspoon black pepper
1) Place the flour in a shallow dish. Coat the chicken cutlets with flour.
2) In a large nonstick skillet, heat the olive oil over medium-high heat. Add the chicken, and cook for 3 to 4 minutes per side, or until golden. Remove the chicken to a platter; set aside.
3) Add the garlic, onions, and bell peppers to the skillet, and sauté for 5 to 8 minutes, until the peppers are crisp-tender.
4) Return the chicken to the skillet; spoon the vegetables over the chicken. Add the wine, bouillon, tarragon, salt, and black pepper; stir until the bouillon is dissolved.
5) Cover, and cook over low heat for 18 to 20 minutes, or until no pink remains in the chicken. Serve topped with the vegetables and sauce.

Notes: Serving size 1 chicken cutlet
Nutritional notes:
Calories per serving 226
Carbs per serving 8.9g
Conversion calculator
blog comments powered by Disqus