2 Serves
28 Mins
Heat the cooking oil in a 10-inch skillet over medium heat.
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Vitamin E
3 mg / 15 mgVitamin K
27 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
10 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
31 µg / 400 µgCalcium
60 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
55 mg / 420 mgPhosphorus
400 mg / 1,250 mgPotassium
597 mg / 4,700 mgSodium
1038 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
43 µg / 55 µgFiber
3 g / 28 gSugar
3 g / 50 gSaturated Fat
8 g / 20 gCholesterol
70 mg / 300 mgCaffeine
0 mgNet Carbs
28 gAlcohol
0 g
Add the chicken breast to the skillet and sear for 10 minutes, turning once, until golden brown and cooked through.
Remove the chicken from the pan and set aside. Add the minced shallot and fresh thyme to the hot skillet, sautéing for 30 seconds until fragrant.
Pour in the wine and simmer for 2 minutes, scraping the bottom of the pan to release any browned bits, until the liquid is reduced by half.
Stir in the stock and return the chicken to the skillet, simmering for an additional 3 minutes to coat the meat in the sauce.
25
g95
g20
g
Yemeni
