Try this Sauteed Chicken with Sheri Cream Sauce(Ore) recipe, or contribute your own.
Suggest a better descriptionHeat skillet and clarified butter on medium high heat Dust chicken in flour and add to pan. Cook 3 to 4 minutes on each side, making sure chicken is cooked through. Add onion, mushrooms, garlic and herbs. Deglaze with cream sherry. Reduce liquid to 1/3 and then add the heavy cream. Reduce again and add salt and pepper to taste. Source: Barbara Williams, Coasting & Cooking Bk #4 -- Washington & Oregon, 1997. ISBN:0-9609950-2-1 Typed and MC_Busted for you by Brenda Adams
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Serving Size: 1 Serving (382g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 559 | ||
Calories from Fat: 263 (47%) | ||
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Amt Per Serving | % DV | |
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Total Fat 29.3g | 39 % | |
Saturated Fat 17.1g | 86 % | |
Monounsaturated Fat 8.1g | ||
Polyunsanturated Fat 1.7g | ||
Cholesterol 227.9mg | 70 % | |
Sodium 408.4mg | 14 % | |
Potassium 766.1mg | 20 % | |
Total Carbohydrate 13.7g | 4 % | |
Dietary Fiber 1.5g | 6 % | |
Sugars, other 12.2g | ||
Protein 58.2g | 83 % | |
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: 559
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