Try this Orange Coq Au Vin recipe, or contribute your own.
Suggest a better descriptionPut flour, salt and pepper in plastic bag. Dredge chicken breasts, one at a time, and saute in 3T margaine and 1T oil until brown. Transfer to ovenproof dish and sprinkle with oregano and basil. Put orange juice, wine and minced garlie in frying pan and simmer for several minutes, scraping brown bits from bottom of pan. Pour over chicken. Slice onion, green pepper and mushroom caps. Saute in 1T butter and 1 T oil. Sprinkle on chicken. Bake at 375 for 45-50 minutes. This reheats well. Posted to JEWISH-FOOD digest by "Barbara Wand"
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Serving Size: 1 Serving (145g) | ||
Recipe Makes: 6 -8 | ||
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Calories: 221 | ||
Calories from Fat: 97 (44%) | ||
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Amt Per Serving | % DV | |
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Total Fat 10.8g | 14 % | |
Saturated Fat 1.8g | 9 % | |
Monounsaturated Fat 5.6g | ||
Polyunsanturated Fat 2.9g | ||
Cholesterol 0mg | 0 % | |
Sodium 95mg | 3 % | |
Potassium 314.4mg | 8 % | |
Total Carbohydrate 14.3g | 4 % | |
Dietary Fiber 0.9g | 4 % | |
Sugars, other 13.4g | ||
Protein 2.6g | 4 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 221
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