Try this Chicken with Fresh Tarragon and Parsley recipe, or contribute your own.
Suggest a better descriptionCombine the cheese, flour, paprika, and pepper in a shallow bowl. Coat both sides of chicken with the flour mixture. Heat the oil in a skillet and brown the chicken slowly on both sides. Meanwhile, mix 3/4 cup wine, tarragon, bouillon, and garlic together in a small bowl. Pour the wine mixture over the browned chicken in the skillet. Simmer, covered, over low heat for about 35 minutes, or until the chicken is cooked through. While the chicken is simmering, mix together 1 tablespoon wine, the parsley, and the cornstarch. Transfer the cooked chicken from the skillet to a serving platter. Pour the wine and cornstarch mixture into the juices in the skillet, stir until thickened, and then pour this sauce over the chicken. * Source: Janice Britt, Tallahassee, Florida * The Herb Companion, August/September 1993 * Typed for you by Karen Mintzias
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Serving Size: 1 Serving (128g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 182 | ||
Calories from Fat: 37 (20%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.2g | 6 % | |
Saturated Fat 1.7g | 9 % | |
Monounsaturated Fat 1.4g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 72.5mg | 22 % | |
Sodium 169mg | 6 % | |
Potassium 323.1mg | 9 % | |
Total Carbohydrate 5.5g | 2 % | |
Dietary Fiber 0.5g | 2 % | |
Sugars, other 5g | ||
Protein 28.9g | 41 % | |
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: 182
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