READY IN: 40mins
INGREDIENTS
2largechicken breasts, skinless boneless
1teaspoonblack pepper (to taste)
1egg, beaten
1⁄2 lemon, juiced
2⁄3 cupunbleached all-purpose flour
1⁄2 teaspoonhot paprika
1⁄2 teaspoongarlic salt
2tablespoonsclarified butter
1garlic clove, pressed
4button mushrooms, sliced
1⁄2 teaspoonhot sauce (to taste)
1 1⁄4 cupslow sodium chicken broth
1⁄4 cupdry white wine
2tablespoonslemon juice
6tablespoonslight sour cream
1⁄2 tablespoondill, chopped
2teaspoonscornstarch (mixed with 1/2 cup water)
2sliceslemons, for garnish
2sprigsparsley, for garnish
NUTRITION INFO
Serving Size: 1 (513) g
Servings Per Recipe:2
Calories: 680.3
Calories from Fat 301 g 44 %
Total Fat 33.5 g 51 %
Saturated Fat 15.2 g 75 %
Cholesterol 231.4 mg 77 %
Sodium 241.2 mg 10 %
Total Carbohydrate46 g 15 %
Dietary Fiber 2.6 g 10 %
Sugars 2.2 g 8 %
Protein 43.7 g 87 %
DIRECTIONS
Preheat oven at 375ºF and season chicken breasts with pepper and salt on both sides. In a shallow dish or bowl, mix together egg and lemon juice. In a large Ziploc bag, mix together flour, garlic powder and hot paprika. Dip chicken breasts in flour, then egg mixture, and then flour mixture again.
Heat clarified butter in a large skillet over medium heat; add garlic and sauté 1 minute. Add chicken breasts and cook until golden, about 2 minutes per side. On a lined-foil greased baking sheet, place chicken breasts in preheated oven and cook for about 8 minutes.
Return skillet on burner; add mushrooms and Cholula, and cook for a couple minutes. In a medium bowl, mix together broth, wine and lemon juice, and pour mixture in skillet; increase to medium-high and cook for 3 minutes. Remove chicken breasts from oven and let it rest.
Back to skillet, Add sour cream and reduce heat to medium low; simmer for about 8 minutes. Add dill and pepper and thick sauce with cornstarch or flour. Place chicken on serving platter, drizzle sauce over and garnish with fresh lemon slices and parsley sprigs. Serve with a side of pasta.
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