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9Ingredients
45Minutes
90Calories
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Description
From The Briny Lemon
Ingredients
US|METRIC
4 SERVINGS
- 1 Tbsp. water
- 2 tsp. cornstarch
- flour (for dredging)
- 2 peppered (thick-cut, or regular bacon slices, chopped)
- 4 boneless skinless chicken breast halves (about 6 oz each)
- freshly ground pepper
- 1 Tbsp. unsalted butter
- 8 oz. white mushrooms (thickly sliced)
- 1 cup chicken broth
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Directions
- Combine the water and cornstarch in a small bowl and set aside. Re-mix thoroughly before using.
- Spread the flour on a large plate or in a baking dish.
- Heat a large, nonstick skillet over medium heat and add the bacon. Cook until just cooked through but not too crispy, 4-5 minutes, depending on thickness. Use a slotted spoon to transfer to a plate. Remove all but 2 tablespoons of fat from the pan. (If there is less than 2 tablespoons, add a little olive oil.)
NutritionView More
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90Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories90Calories from Fat35 |
| % DAILY VALUE |
| Total Fat3.5g5% |
| Saturated Fat2g10% |
| Trans Fat |
| Cholesterol10mg3% |
| Sodium220mg9% |
| Potassium270mg8% |
| Protein4g |
| Calories from Fat35 |
| % DAILY VALUE |
| Total Carbohydrate11g4% |
| Dietary Fiber1g4% |
| Sugars1g |
| Vitamin A2% |
| Vitamin C4% |
| Calcium2% |
| Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(1)
Naomi G. 8 years ago
Turned out very tasty. Four stars because I didn't follow the recipe exactly. Four strips of bacon and two chicken breasts left plenty of sauce for the squash, yum. Also I used beef broth and sherry instead of chicken broth, added thyme, and pounded the chicken breasts flat.