Mark Bittman's Chicken Cutlets with Quick Pan Sauce

Mark Bittman's Chicken Cutlets with Quick Pan Sauce
9 Ingredients
  • 1 cup all-purpose flour
  • 1 1/2 pounds boneless, skinless chicken breasts, thighs, or tenders
  • Salt and freshly ground black pepper
  • 2 tablespoons olive oil
  • 3 tablespoons butter
  • 1/2 cup dry white wine
  • 1/2 cup water, chicken stock, or vegetable stock
  • 1/4 cup chopped fresh parsley leaves, plus 2 tablespoons for garnish
  • 1 lemon, quartered, for serving
Nutrition
650
33% daily value
4 servings
                                       
                                            low-​carb, low-​sugar
     

Fat

68% 44

Saturated

71% 14

Trans

- 0

Monounsaturated

- 19

Polyunsaturated

- 7

Carbs

9% 26

Carbs (net)

- 24

Fiber

4% 1

Sugars

- 0

Sugars, added

- 0

Protein

63% 32

Cholesterol

63% 190

Sodium

27% 645

Calcium

3% 27

Magnesium

10% 42

Potassium

9% 414

Iron

16% 3

Zinc

22% 2

Phosphorus

44% 310

Vitamin A

12% 112

Vitamin C

- 0

Thiamin (B1)

31% 0

Riboflavin (B2)

32% 0

Niacin (B3)

61% 10

Vitamin B6

48% 1

Folate equivalent (total)

24% 97

Folate (food)

- 15

Folic acid

- 48

Vitamin B12

45% 1

Vitamin D

77% 11

Vitamin E

11% 2

Vitamin K

8% 10

Sugar alcohols

- 0

Water

- 173
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