Chicken with White Wine and Parsley
Prep Time: 10 minutes
Total Time: 40 minutes
Makes 4 servings
1/4 cup all-purpose flour
1 pound thin-sliced boneless, skinless chicken breast
3 tablespoons olive oil, divided
3/4 cup white wine or reduced-sodium chicken broth
Juice of 1/2 lemon
Salt and ground black pepper
2 tablespoons chopped flat-leaf parsley
1. Place the flour on a plate. Dredge the chicken in the flour to coat both sides.
2. Heat 1 tablespoon oil in a medium nonstick skillet over medium-high heat. Add one-third of the chicken and cook for 2 to 3 minutes per side, or until no longer pink and the juices run clear. Remove to serving plates. Repeat twice with the remaining oil and chicken.
3. Pour the wine or broth and lemon juice into the pan and cook over high heat until about 1/4 cup remains. Season with salt and pepper to taste. Stir in the parsley.
4. To serve, spoon the pan sauce around the chicken.
Per serving: 281 calories, 27 g protein, 8 g carbohydrates, 12 g fat, 2 g saturated fat, 0.5 g fiber, 77 mg sodium