Season tenderloins with garlic, lemon juice, salt and pepper. Melt butter in a large skillet over medium heat. Cook chicken, carrot and green pepper, turning occasionally, until chicken is brown, 4 to 5 minutes.
Stir in tomato, wine, bouillon cube and paprika. Cover.
Reduce heat and simmer 10 minutes or until tenderloins are fully cooked (thermometer inserted in the thickest part of the tenderloin registers 170°F.).
Serving Size 244g
Servings Per Recipe 4
Amount Per Serving (* % of Daily Value)
Total Fat10g (15%)
Saturated Fat 5g (25%)
Trans Fat 0g
Total Carbohydrate7g (2%)
Dietary Fiber 2g
Vitamin A %
Vitamin C %
* Percent of Daily Values are based on a 2,000 calorie diet.
** This is a representation of the nutrition label. The actual nutrition label may vary slightly.