Chicken Breasts In Dilled Lime Butter Lc-0.3/sdairy- butter, fruit- citrus, herbs, meat- chicken breast 6 half (06 oz) chicken breasts, bnls, sknls 1/2 tsp dill, dried 1 tbs lime juice 6 tbs butter 1 tbs chives; minced 3 tbs oil In a large frying pan, heat oil over medium heat. Add chicken. Saute 4 minutes or until lightly browned. Turn chicken, cover, and reduce heat to low. Cook 10 minutes or until tender. Remove and keep warm. Discard oil and wipe out pan. Add lime juice. Cook over low heat until bubbly. Add butter, stirring until butter becomes opaque and sauce thickens. Spoon sauce over chicken. Serves 6. NYC Nutrition Analysis (per serving or yield unit): water=131.7 g; calories=350.1; protein=39.43 g; total fat=20.44 g; carbohydrate=0.31 g; dietary fiber=0.03 g; ash=2.05 g; calcium=24.15 mg; phosphorus=337.5 mg; iron=1.3 mg; sodium=228 mg; potassium=444.1 mg; magnesium=48.67 mg; zinc=1.37 mg; copper=0.07 mg; manganese=0.04 mg; vitamin A=497.6 IU; vitamin E=1.89 mg ATE; thiamin=0.12 mg; riboflavin=0.16 mg; niacin=19.05 mg; pantothenic acid=1.41 mg; vitamin B6=0.94 mg; folate=7.48 ug; vitamin B12=0.66 ug; vitamin C=3.06 mg; saturated fat=8.59 g; monounsaturated fat=5.48 g; polyunsaturated fat=4.9 g; cholesterol=129.7 mg; selenium=30.42 ug; refuse=30.72%; %cal as carb:prot:fat=0:46:54; WW Pts=8.7; (complete analysis) |
