Try this Chicken Bistro recipe, or contribute your own.
Suggest a better descriptionHeat oil in a large skillet over medium high heat. Add shallots and cook= stirring often, just until they begin to brown around the edges. Add= chicken and season with salt and pepper. Cook until well browned. Pour off= any fat, reserve 1 or 2 tabelspoons. Return pan to heat. Pour in vinerar= and stir up any browned bits from pan. Add broth, wine, tomato paste,= tarragon, and tomato. Reduce heat and simmer until chicken is cooked.= Transfer chicken to warm platter, and boil sauce until thick. Spoon over= chicken. Recipe By : Chicago Tribune File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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Serving Size: 1 Serving (312g) | ||
Recipe Makes: 2 | ||
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Calories: 202 | ||
Calories from Fat: 63 (31%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7g | 9 % | |
Saturated Fat 1.3g | 7 % | |
Monounsaturated Fat 3.5g | ||
Polyunsanturated Fat 1.3g | ||
Cholesterol 68.1mg | 21 % | |
Sodium 470.5mg | 16 % | |
Potassium 794.6mg | 21 % | |
Total Carbohydrate 13.8g | 4 % | |
Dietary Fiber 2.1g | 8 % | |
Sugars, other 11.6g | ||
Protein 19g | 27 % | |
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: 202
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