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Chicken Scarpariello

1/5/2017 |

Category: February

A classic Sicilian chicken dish.  Boneless, skinless, chicken breasts are browned in a pan and then finished with a velvety mushroom, white wine sauce.  Serve with white or brown rice provided


Nutritional Facts

Serving per package
6
Serving Size
293g
Calories
410
Calories from Fat
60
Calories from Fat
60
Total Fat
7g (11%)
Saturated Fat
2.5g (13%)
Trans Fat
0g
Cholesterol
130gmg (43%)
Sodium
1310mg (55%)
Total Carbohydrates
36g (12%)
Fiber
2g (8%)
Sugars
4g
Protein
44g
Vitamin A
2%
Vitamin C
2%
Calcium
4%
Iron
10%

Cooking Instructions

Thaw completely. Pat chicken breasts dry.  Three at a time, gently shake chicken in flour mixture to coat. Repeat with last three. Preheat a large skillet with 2 tablespoons Olive Oil over medium heat.  Brown chicken on all sides.  Remove chicken from skillet and set aside.  In same pan, add onion/mushroom bag.  Sautee for 2-4 minutes. Next add white wine; stirring the brown bits from pan.  Reduce by half. Add the chicken broth to pan. Bring to a boil. Sprinkle Rosemary into pan; stir. Next whisk in the butter.  Whisk until butter is melted and everything is mixed thoroughly. Add chicken back to pan and cook for another 5 mins on each side, or until chicken is cooked through.  (165 degrees)  Serve with rice.