Try this Chicken and Mushrooms recipe, or contribute your own.
Suggest a better description1. Remove skin from chicken; rinse and pat dry. 2. In a small bowl, mix salt, pepper and paprika. Rub into surface of chicken, using all of the mixture. 3. In a slow cooker, alternate layers of chicken, bouillon granules, mushrooms and green onions. Pour wine slowly over top. DO NOT STIR. 4. Cover and cook on high for 2 1/2 to 3 hours or on low for 5 to 6 hours or until chicken is tender, but not falling off bone, basting once if time allows. 5. With a slotted spoon, remove chicken and vegetables to a serving platter. Cover with foil and keep warm. 6. In a small sauce pan, stir evaporated milk and cornstarch until smooth. Gradually stir in 2 cups of the cooking liquid. Stirring over medium heat, bring to a boil and boil for 1 to 2 minutes or until thickened. 7. Spoon some of the sauce over chicken and garnish with parsley. Serve remaining sauce separately. Serve with steamed rice. Posted to recipelu-digest Volume 01 Number 339 by James and Susan Kirkland
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Serving Size: 1 Serving (857g) | ||
Recipe Makes: 1 | ||
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Calories: 1026 | ||
Calories from Fat: 449 (44%) | ||
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Amt Per Serving | % DV | |
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Total Fat 49.9g | 66 % | |
Saturated Fat 14.2g | 71 % | |
Monounsaturated Fat 20.3g | ||
Polyunsanturated Fat 10.8g | ||
Cholesterol 334.7mg | 103 % | |
Sodium 398.3mg | 14 % | |
Potassium 1776.5mg | 47 % | |
Total Carbohydrate 21.6g | 6 % | |
Dietary Fiber 4.7g | 19 % | |
Sugars, other 16.9g | ||
Protein 114.7g | 164 % | |
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: 1026
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