- remaining flour; add to the skillet, stirring to loosen browned bits
- from pan. Bring to a boil; cook and stir for 1 minute or until
- thickened. Spoon over chicken. Top chicken with lemon and sage if
- desired. Yield: 4 servings.
Nutritional Facts: 1 chicken breast half with 2 tablespoons sauce equals 355 calories, 17 g fat (5 g saturated fat), 128 mg cholesterol, 1,070 mg sodium, 5 g carbohydrate, trace fiber, 43 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.