This is a great chicken recipe that everyone loves!
Mix garlic, basil, parsley, chicken bouillon and cream sherry in a bowl and sit aside.
Pound chicken breasts to 1/4 inch and cut into serving size pieces. Heat olive oil and butter in a large skillet: dredge chicken in flour and paprika and brown in hot oil. Remove chicken from skillet. Deglaze skillet with white wine; return chicken to skillet and add onion, mushrooms and artichoke hearts. Pour sherry wine mixture over chicken. Reduce heat and simmer for 1/2 hour.
Serve with rice pilaf and a fresh vegetable.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (436g) | ||
Recipe Makes: 4 | ||
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Calories: 443 | ||
Calories from Fat: 64 (14%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.1g | 10 % | |
Saturated Fat 1.9g | 9 % | |
Monounsaturated Fat 2.9g | ||
Polyunsanturated Fat 1.3g | ||
Cholesterol 139.4mg | 43 % | |
Sodium 270.4mg | 9 % | |
Potassium 1227.4mg | 32 % | |
Total Carbohydrate 32.1g | 9 % | |
Dietary Fiber 8g | 32 % | |
Sugars, other 24.1g | ||
Protein 61.8g | 88 % | |
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: 443
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