Chicken Breasts In Lemon Sauce
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Campanile | 4 | Servings | |
INGREDIENTS
| 4 | Thick breasts of chicken. | |
| 4 | Slic Cheddar. | |
| 2 | Shallots | |
| 1/2 | c | Dry white wine. |
| 2 | T | Oil. |
| 2 | T | Sesame seeds. |
| Salt, pepper. |
INSTRUCTIONS
Slice open the chicken breasts without cutting them in two. 2 Place a slice of cheddar in the opening and close. Season. 3 Heat the oil in a pan and fry the chicken breasts over a low heat, turning them halfway through the cooking time with a spatula. Cook for 15 minutes, place on a dish and keep warm. 4 Chop the shallots and fry in the chicken juices. Deglaze with the wine and cook down a little. 5 Meanwhile, roll the chicken breasts in the sesame seeds, put them back on the dish and pour the sauce on top. Season and serve. Campanile tip: You can replace the cheddar by Gruyere or Gouda. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 143
Calories From Fat: 2
Total Fat: <1g
Cholesterol: 0mg
Sodium: 23.8mg
Potassium: 661.3mg
Carbohydrates: 33.3g
Fiber: 6.3g
Sugar: 15.6g
Protein: 5g