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Recipe Category: Chicken
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Ingredients
- 1 package lemon pepper-seasoned boneless chicken, breasts , about 1 pound
- 1/4 cup all-purpose flour
- 1 tablespoon olive oil
- 2/3 cups white vermouth, or white wine
- 1 tablespoon butter or margarine
Method
- Place flour in shallow bowl; coat chicken with flour and transfer to plate.
- In large nonstick skillet, over medium-high heat, heat oil.
- Add chicken; brown 2 minutes on each side.
- Reduce heat to medium; cook until browned and cooked through, about 8 to 10 minutes, turning 2 or 3 times.
- Remove chicken to warm serving platter.
- Stir vermouth into skillet, scraping up browned bits.
- Swirl in butter until melted.
- Pour pan juices over chicken and serve.
- Makes 4 servings.
- Preparation time: About 5 minutes.
- Cooking time: About 14 to 16 minutes.
- Per serving: About 206 cal, 20 g pro, 7 g car, 8 g fat, 35% cal from fat, 61 mg cholesterol, 575 mg sod, 0 g fiber.
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