Source: "Ladies in the Kitchen" compiled by The Ladies Auxillary of the Margolin Hebrew Academy and Feinstein Yeshiva of the South (revision of earlier edition) Recipe by: Abby Kaplan Lightly dredge chicken in flour. Heat enough margarine and oil to cover the bottom of a skillet. Cook chicken over medium heat until lightly browned. Remove and keep warm. Add onion and garlic; saute until onion is tender, about 2 to 3 minutes. Add mushrooms and cook until lightly browned. Return chicken to pan; stir in wine and beef stock. Bring to boli and reduce heat. Simmer until liquid is reduced a bit. Great with "buttered" (use pareve margarine) or rice. Posted to JEWISH-FOOD digest by Linda Shapiro
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (489g)|
|Recipe Makes: 4|
|Calories from Fat: 29 (8%)|
|Amt Per Serving||% DV|
|Total Fat 3.2g||4 %|
|Saturated Fat 0.9g||4 %|
|Monounsaturated Fat 0.8g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 136.9mg||42 %|
|Sodium 476.6mg||16 %|
|Potassium 1201.9mg||32 %|
|Total Carbohydrate 13.6g||4 %|
|Dietary Fiber 0.9g||3 %|
|Sugars, other 12.7g|
|Protein 60.3g||86 %|
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: 347
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.