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Healthy and simply delicious. Pounding the chicken breast creates a delicate cutlet that takes little time to cook by stovetop. Keep in mind that browning foods produces acrylamide, a potent carcinogen, so be careful not to overcook.
- 1 pound boneless, skinless chicken breasts
- 2 tablespoons extra-virgin olive oil
- 4 cloves garlic, minced
- 5 tomatoes, chopped
- 4 ounces crimini mushrooms, chopped
- 1/4 cup chopped fresh parsley
- 2 tablespoons fresh thyme
- 1/3 cup white wine
Pound the chicken breasts to 1/2 inch thickness between two pieces of waxed paper.
Heat the oil in a large skillet over medium-high heat. Add the garlic and cook for 1 minute or until fragrant. Add the chicken and sear for 1 minute on each side. Add the tomatoes, mushrooms, parsley, thyme, and wine and cook for 10 minutes longer or until chicken is cooked through.
Nutrition information per serving:
Fat: 11g (32% calories from fat)
Protein: 37g (49% calories from protein)
Carbohydrates (net): 10g (14% calories from carbohydrates)
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