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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Spanish and Portuguese >> Spanish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Pat chicken breasts dry with paper towel. Pour bread crumbs or flour and 1/2 tsp salt onto a large dinner plate. Coat chicken breast in flour on both sides. | 2. Pour 1/4-inch olive oil into a 10-inch frying pan and heat. When oil is hot, brown chicken breasts on both sides. Remove and set aside for later. | 3. Finely chop onion and garlic. Pour enough olive oil to cover bottom of a large, deep frying pan and heat. When hot enough, sauté chopped onion, garlic and red pepper flakes. When onions are transparent, add 1-2 Tbsp flour and fry for 3 minutes, stirring constantly. Pour in wine, stir and simmer for 3-4 minutes. | 4. Place chicken breasts into the pan with onions and garlic. Slowly pour in chicken broth. Chop parsley and add to pan. Adjust salt. Stir and simmer for 5 minutes, or until breasts are fully cooked and sauce thickens slightly. | 5. Serve with white rice or fried potatoes. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken breast	2	lbs	boneless skinless	1560.3596	0.0	189.1482	83.9147
breadcrumb white flour	4	ounces	unbleached	100.8667	0.0	22.44	0.5667
olive oil				-	-	-	-
garlic clove	3			100.8667	0.0	22.44	0.5667
onion	1			64.0	14.944	1.76	0.16
red pepper flake	1/2	teaspoon		100.8667	0.0	22.44	0.5667
salt				-	-	-	-
flour	2	tablespoons		72.285	15.8257	1.1751	0.2804
white wine	5	ounces		116.2329	3.6854	0.0992	0.0
chicken broth	1 -2	cup		0.0	0.0	0.0	0.0
parsley	2	tablespoons	chopped	2.736	0.4811	0.2257	0.06

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