Lemon Dill Chicken

15

lbs

chicken breasts ( pounded out)

3

lbs

flour

3

cups

oil for sautéing

2

cups

white wine

.5

cup

garlic clove, chopped

2

cups

lemon juice

2

cups

Lemon slices

1

tablespoon

kosher salt

1

tablespoon

black pepper freshly ground

.25

cup

dill weed chopped

.5

Gallon

Chicken stock

5

lbs

mushrooms sliced

1

preheat Saute pan with 2 cups oil

2

Dredge pounded chicken in flour and saute till golden brown on each side or until internal temp reaches 165 and set aside

3

next place remainder oil in stock pot add garlic, mushrooms till soft add lemon juice, chicken stock and white wine bring to boil and let reduce by half

4

when sauce is ready add salt and pepper to taste, fresh dill and lemon slices and poor over top of the chicken

5

ready to serve

Servings: 85

Cooking Times

Preparation Time: 30 minutes

Cooking Time: 15 minutes

Inactive Time: 15 minutes

Nutrition Facts

Serving size: 1/85 of a recipe (6 ounces).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients.

Amount Per Serving

Calories

235.11

Calories From Fat (38%)

89.7

% Daily Value

Total Fat 10.11g

16%

Saturated Fat 1.59g

8%

Cholesterol 51.23mg

17%

Sodium 230.97mg

10%

Potassium 441.79mg

13%

Total Carbohydrates 14.47g

5%

Fiber 0.78g

3%

Sugar 0.99g

 

Protein 20.06g

40%