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Suggest a better descriptionDredge chicken in flour mixed with salt, pepper and paprika. In a skillet, brown half the breasts in 2 tablespoons butter. Add 2 tablespoons more butter and brown remaining breasts. Place chicken in 13x9x2 baking dish. Melt the last 2 tablespoons butter in skillet; add onions, garlic, bay leaf and mushrooms and simmer for 10 minutes. Add burgundy and stir. Pour over chicken. Sprinkle with bacon, cover and bake at 325 for 1-1/2 hours. This can be prepared a day ahead, then baked before serving. Good served with rice. MRS OLIE D. BROWN AUBREY, AR From the book
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Serving Size: 1 Serving (113g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 165 | ||
Calories from Fat: 79 (48%) | ||
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Amt Per Serving | % DV | |
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Total Fat 8.8g | 12 % | |
Saturated Fat 5.5g | 27 % | |
Monounsaturated Fat 2.3g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 22.9mg | 7 % | |
Sodium 88.4mg | 3 % | |
Potassium 148.7mg | 4 % | |
Total Carbohydrate 12.6g | 4 % | |
Dietary Fiber 1.5g | 6 % | |
Sugars, other 11.1g | ||
Protein 2.1g | 3 % | |
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: 165
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