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Add a photoServings: 8
Ingredients
- 1 pkg. chicken cutlets
- 1/4 c. extra virgin olive oil
- 2-4 tbsp. butter
- 1 (12 ounce.) box fresh mushrooms, quartered
- 3 tbsp. capers, rinsed
- 1/2 c. black olives, cut in half
- 1 sm. onion, minced
- 1 clove garlic, minced
- 1 (6 ounce.) can tomato juice
- 3/4 c. chicken stock
- Dash of cooking sherry
- 1 c. flour (for dredging)
- Salt & pepper to taste
- Fresh parsley, minced & used for garnish
Directions
- Dredge the chicken (soak in lowfat milk first) in the flour, then saute/fry in butter and oil till brown. Place the chicken on a platter. Saute/fry mushrooms then remove them from the pan and set aside. Next saute/fry garlic and onions but don't brown them. Add in the tomato juice and bring the mix to a slow boil. Add in the seasonings, capers, olives, and chicken stock and sherry. Simmer lightly then return the mushrooms to the mix and pour it over the chicken. Garnish the top with minced parsley. You may add in thin lengthwise strips of red and green peppers for color. The peppers could be sauteed with the onion and garlic.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 143g | |
| Recipe makes 8 servings | |
| Calories 301 | |
| Calories from Fat 224 | 74% |
| Total Fat 25.1g | 31% |
| Saturated Fat 5.64g | 23% |
| Trans Fat 0.0g | |
| Cholesterol 15mg | 5% |
| Sodium 229mg | 10% |
| Potassium 246mg | 7% |
| Total Carbs 15.36g | 4% |
| Dietary Fiber 1.3g | 4% |
| Sugars 1.9g | 1% |
| Protein 4.97g | 8% |
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