- 4 boneless, skinless check breast filets, about 4 oz each
- 1 large onion, chopped
- ¼ tsp garlic powder
- ½ tsp Mrs Dash Original
- 2 Tbsp olive oil
- ½ cup all-purpose flour
- 2 Tbsp unsalted butter
- ½ cup dry sherry
- ¼ cup lemon juice (or juice of 1 lemon)
- 2 Tbsp capers (optional)
- 1 cup no-salt chicken broth
- 2 Tbsp Italian Parsley, finely chopped (or 3 tsp dried parsley flakes)
- 8 oz canned artichoke hearts or chopped mushrooms (optional)
- Place each piece of chicken in a zip-lock bag or between 2 pieces of plastic wrap and pound with a meat mallet or rolling pin until ¼ inch thick.
- In a shallow dish (or plastic bag), combine flour and garlic powder. Mix well.
- Add chicken, turn and coat. Remove chicken from flour mixture and shake off excess flour.
- Heat a heavy pan over medium-high heat for a minute. Add the olive oil and heat for another 30 seconds.
- Add the onion to the pan and sauté until the onion is slightly translucent, about 3 minutes. Remove the onion from the pan and set it aside.
- Add the butter to the pan and let it heat until it turns foamy.
- Dredge both sides of the chicken breast filets in the flour & garlic mixture. Shake off any excess flour and add them, one at a time, to the hot pan. Cook 2 to 3 minutes per side or until they are nicely browned. Remove them from the pan and set aside on a plate, covered with foil.
- Add the stock or broth, sherry, lemon juice (and optional capers or mushrooms if desired) to the pan and scrape off any bits from the bottom of the pan.
- Return the onion to the pan and heat it through, adding a small amount of oil or butter if needed.
- Return the chicken to the pan and bring the liquid to a boil. Lower heat to a simmer and cook for about 4 minutes or until the mixture has reduced by about one-third. Add the chopped parsley (and optional artichoke hearts or mushroom slices, if desired) the last 2 minutes of the cooking.
- Remove the chicken breasts.
- If desired, add a little more lemon juice to the sauce. Serve the chicken, covering each piece with sauce.
Our estimates assume the use of fresh chicken with only 3% sodium per serving (instead of chicken that has been infused with a high-sodium broth).
Note that sodium percentages depend on which daily reference you use. The estimated 62 mg of sodium per serving implies that one serving of this recipe provides:
– 2% of the U.S. FDA daily reference value for sodium for a 2,000-calorie diet that includes 2,400 mg sodium, or
–4% of the American Heart Association recommendation of 1,500 mg sodium per day, or
– 6% of the Ménière’s diet recommendation of 1,000 mg sodium per day.
(As is the case with all of the recipes on this web site, the nutrition information provided in this recipe is only an estimate based on nutrition information provided on the packaging of each of the ingredients we used in this recipe and/or on a variety of sources on the web. This information should be regarded as an opinion only, with no guarantees that it is accurate. Obviously, the nutritional information will vary depending on the ingredients and quantities that you use.)
