Try this Steamed Chicken and Vegetables with Wine Sauc recipe, or contribute your own.
Suggest a better description*Note: Zucchini, carrots, potatoes and celery should be thickly sliced diagonally. Place chicken pieces on steamer rack. Top with zucchini, carrots, potatoes, celery, parsley, tarragon and bay leaf. Season to taste with salt. Cover and steam over hot water 45 minutes, or until chicken and vegetables are tender. To make sauce, boil wine until reduced by half. In another saucepan, saute shallot in margarine until tender. Add wine and stock and cook until reduced by one-third. Season to taste with pepper. Serve chicken in soup bowls with pan liquids and pass sauce on side.
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Serving Size: 1 Serving (142g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 106 | ||
Calories from Fat: 64 (60%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.1g | 9 % | |
Saturated Fat 1.5g | 7 % | |
Monounsaturated Fat 3.4g | ||
Polyunsanturated Fat 2g | ||
Cholesterol 3.6mg | 1 % | |
Sodium 238.7mg | 8 % | |
Potassium 142.8mg | 4 % | |
Total Carbohydrate 4.9g | 1 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 4.8g | ||
Protein 3.1g | 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: 106
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