Serve this tangy chicken for your family's Italian cuisine night!
Coat chicken with flour. In 12-inch skillet, heat oil over medium-high heat.
Cook chicken in oil 15 to 20 minutes or until brown on all sides; drain.
Cut bell pepper and onions crosswise in half; cut each half into fourths.
Stir bell pepper, onions and remaining ingredients except cheese into chicken in skillet.
Heat to boiling; reduce heat.
Cover and simmer 30 to 40 minutes or until juice of chicken is clear when thickest part is cut to bone (170?F for breasts; 180?F for thighs and legs).
Serve with cheese.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (426g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 721 | ||
Calories from Fat: 442 (61%) | ||
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Amt Per Serving | % DV | |
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Total Fat 49.2g | 66 % | |
Saturated Fat 12.1g | 61 % | |
Monounsaturated Fat 22.3g | ||
Polyunsanturated Fat 11.2g | ||
Cholesterol 198.4mg | 61 % | |
Sodium 586.1mg | 20 % | |
Potassium 832.6mg | 22 % | |
Total Carbohydrate 16.3g | 5 % | |
Dietary Fiber 2.1g | 8 % | |
Sugars, other 14.2g | ||
Protein 52g | 74 % | |
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: 721
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