Chicken Fingers With Garlic Butter
Published September 24, 1991
- Total Time
- 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
4 skinless, boneless chicken breast halves
Salt and freshly ground pepper to taste
1 tablespoon chopped fresh oregano or 2 teaspoons dried
2 tablespoons flour
2 tablespoons butter
2 tablespoons olive oil
4 ripe plum tomatoes, skinned, seeded and diced small
1 tablespoon chopped garlic
4 tablespoons chopped fresh coriander or basil
2 tablespoons fresh lime juice
Nutritional analysis per serving (4 servings)
7 grams carbs; 214 milligrams cholesterol; 469 calories; 8 grams monosaturated fat; 2 grams polyunsaturated fat; 6 grams saturated fat; 20 grams fat; 1 gram fiber; 811 milligrams sodium; 62 grams protein; 1 gram sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Using a sharp knife, cut the breast halves in half crosswise, then lengthwise into strips ½-inch wide.
- Step 2
Blend salt, pepper, oregano and the flour well in a flat dish. Add the chicken pieces in one layer. Stir to season, keeping each strip separate.
- Step 3
Heat the butter and oil over high heat in a skillet large enough to hold the chicken pieces in one layer. Add the chicken, cook and stir until lightly browned, about 3 minutes. Add the tomatoes and garlic and cook, stirring, for 3 minutes more. Add the coriander and lime juice and continue cooking. Blend well and serve immediately.
Private Notes
Comments
This recipe is so good. The chicken is so flavorful. I made it as written except I used plant butter and used chopped basil instead of coriander. It was a hit for dinner!