Estimated Nutrition (whole recipe, rough)
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chicken | 100g cooked | 165 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Rosemary | 1 tsp dried (1.2g) | 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
- 400 g chicken breast
- 3 medium mushrooms
- ½ cup flour
- ½ tsp black pepper
- ¼ tsp rosemary
- ½ tsp lemon pepper
- 1 dash hot paprika
- 1 dash salt
- ¼ cup white wine
- ½ cup chicken stock
Directions
Cut chicken into sixteen 3x½-inch strips.
Wash and dry mushrooms. Mince the mushrooms until very fine.
Mix flour, ⅔ of the minced mushrooms, salt, black pepper, and a pinch of crumbled rosemary.
Heat a large frying pan with a small amount of oil and a pinch of black pepper.
Roll the chicken strips in the flour mixture and fry .
While the chicken is frying, mix (preferably grind) together the pepper, rosemary, paprika, and salt.
Remove the chicken and set aside.
Deglaze the pan with the wine. Add the spice mix and the remaining mushrooms.
Reduce for a minute or two, then add stock. Reduce to a sauce consistency.
On each plate stack 4 chicken strips and spoon 1–2 tbsp of sauce on top.