Photo: Charles Deluvio
Chicken Sauté with Thyme, Lemon and Chili
8 ingredients
Serves 2.
openrecipes
In this simple dish, thin chicken cutlets are quickly sautéed, and then a quick pan sauce is created by cooking together fresh thyme, tart lemon juice and hot chilies. Serve with mashed potatoes and sautéed savoy cabbage.
Estimated Nutrition (whole recipe, rough)
346
Calories
32g
Protein
18g
Fat
10g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Chili | 1 tsp (2.7g) | 8 |
| Shallot | 1 tbsp minced (10g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 Tbs. olive oil
- 3/4 lb. chicken breast cutlets
- Coarse kosher salt and freshly ground pepper, to taste
- 1 large shallot, minced
- 2 tsp. minced fresh thyme
- 1/2 to 1 serrano chili, minced
- 1/3 cup dry white wine
- 2 Tbs. fresh lemon juice
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes