Chicken breasts cook on a bed of sweet, butter onions until tender, then they are topped with a lemon-rosemary sauce
In a large skillet over medium heat add the stock, onions and tablespoons of the butter. Cook uncovered, until the onions are tender and the liquid is reduced, about 10 minutes. Sprinkle both sides of the chicken breast with half of the rosemary, the salt, and pepper to taste. Place the chicken breasts on top of the onions. Reduce heat to low, cover, and simmer until the chicken is cooked through, about 15 minutes. To serve, arrange he chicken breasts on the onions on a large platter. Increase the heat to high and in the same pan, add the lemon juice, the remaining 2 tablespoons of butter, and the remaining rosemary and bring to a boil. Pour over chicken breasts Garnish with parsley sprigs.
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Serving Size: 1 Serving (558g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 432 | ||
Calories from Fat: 133 (31%) | ||
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Amt Per Serving | % DV | |
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Total Fat 14.8g | 20 % | |
Saturated Fat 8.1g | 41 % | |
Monounsaturated Fat 3.8g | ||
Polyunsanturated Fat 1.1g | ||
Cholesterol 167.4mg | 52 % | |
Sodium 537.1mg | 19 % | |
Potassium 1023.6mg | 27 % | |
Total Carbohydrate 14.8g | 4 % | |
Dietary Fiber 2.4g | 10 % | |
Sugars, other 12.4g | ||
Protein 58.2g | 83 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 432
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