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Nutrition Facts
Serving Size 112 g
(Approx. 4 Servings)
Amount Per Serving
Calories 260 Calories From Fat 120
% Daily Value*
Total Fat 13 g 20%
Saturated Fat 5 g 25%
Trans Fat 0.0 g
Cholesterol 80 mg 27%
Sodium 250 mg 10%
Total Carbohydrate 9 g 3%
Dietary Fiber 1 g 4%
Sugars 1 g
Protein 25 g
Vitamin A 4% Iron 8%
Vitamin C 8% Calcium 4%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Sautéed Chicken with Walnuts and Sage
Prep Time
20 minutes
Cook Time
20 minutes
Total Time
40 minutes
Serves
4  People

Ingredients

Recipe makes 4 Servings

1 Lb chicken breast, boneless and skinless, cut into small pieces
1/4 Tsp salt
1/4 Tsp black pepper
1 3 second spray, non-stick cooking spray
1/4 cup(s) all-purpose flour
2 Tbsp butter
2 garlic, crushed
1/4 cup(s) walnuts, crushed
1 sage, bunched
2 Tbsp lemon, juiced
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Instructions

1
Trim fat away from chicken, and cut into 1 inch pieces
2
In a large bowl, combine chicken with flour, salt and pepper.
3
Heat a large skillet over medium-high heat. Spray generously with nonstick cooking spray.
4
Once pan is heated, add the dredged chicken. Sauté chicken for 4 to 5 minutes, until cooked through. Remove from pan.
5
Reduce heat to medium. Add in the butter, garlic, and sage to the pan and cook until butter begins to brown. Discard the sage. Add in the walnuts and the lemon juice. Cook for an additional minute, then remove from heat and serve over chicken.
6
Serve with asparagus and brown rice.

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