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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Greek >> Greek

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Pound chicken breasts with a meat pounder to a uniform thickness. Dredge lightly in flour, shaking off excess. | 2. In a large saute pan over medium high heat, melt the butter and oil until it sizzles. Add the chicken breasts and saute, turning once or twice, until cooked through and juices run clear. Remove chicken and set aside. | 3. Whisk in flour and cook for 1 minute until the mixture boils. | 4. Add the lemon juice to the chicken broth and whisk into the saute pan. Reduce heat to a simmer. | 5. Return the chiken to the pan to heat through, thickening sauce to desired consistency. Season to taste with salt and pepper. | 6. Serve the chicken on a bed of basmati rice and spoon the sauce over the chicken. | 7. Garnish with chopped parsley and lemon slices. Enjoy! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken breast	4	boneless	skinless boneless	-	-	-	-
flour				108.4275	23.7385	1.7627	0.4207
butter	2	tablespoons		171.0	7.857	5.343	14.4
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
flour	3	tablespoons		108.4275	23.7385	1.7627	0.4207
lemon	2			2.5617	0.8233	0.0972	0.0265
chicken broth	3	cups		234.36	5.67	33.4152	7.8624
salt pepper				-	-	-	-
basmati rice			cooked	-	-	-	-
parsley			chopped	-	-	-	-
lemon				2.5617	0.8233	0.0972	0.0265

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.