Dry chicken pieces with a paper towel. Salt and pepper chicken pieces, and dip
each in flour so that all sides are cover. Cook chicken in oil until all sides are brown
and the pieces are done throughout. Remove from the pan and set aside. Scrap
off the chicken residue from the bottom of the pan. Add enough cooking oil to cover
the potatoes. Fry until golden brown. Drain the oil and add the chicken to the potatoes.
stir in the onions, the garlic, and the mushrooms, and cook until the vegetables are
tender. Stir in the frozen peas and the wine, and cook another 10 minutes, or until
the peas are done. Transfer to serving platter and spinkle with the parsley.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (445g)|
|Recipe Makes: 10 Servings|
|Calories from Fat: 109 (22%)|
|Amt Per Serving||% DV|
|Total Fat 12.1g||16 %|
|Saturated Fat 1g||5 %|
|Monounsaturated Fat 7.2g|
|Polyunsanturated Fat 3.6g|
|Cholesterol 0mg||0 %|
|Sodium 101.5mg||4 %|
|Potassium 1446.1mg||38 %|
|Total Carbohydrate 85.8g||25 %|
|Dietary Fiber 11.1g||44 %|
|Sugars, other 74.7g|
|Protein 13.4g||19 %|
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: 501
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