Try this Chicken with Creamy Wine Reduction recipe, or contribute your own.
Suggest a better descriptionCut the chicken into large pieces, lightly dredge in flour, sprinkle with salt and pepper. Heat oil in large pan and brown the chicken to golden brown, turning frequently. Remove from pan and keep warm in oven.
Sauté the onions in the same pan, adding butter or ghee if desired. When they are translucent add the garlic, Rosemary, and mushrooms and cook until soft. Add the wine and simmer gently until reduced by half, about 5 minutes. Add the cream and return the chicken to the pan with any juices which have accumulated in the dish. Simmer for a few minutes. Serve over rice or linguine.
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Serving Size: 1 Serving (344g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 455 | ||
Calories from Fat: 146 (32%) | ||
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Amt Per Serving | % DV | |
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Total Fat 16.3g | 22 % | |
Saturated Fat 7.8g | 39 % | |
Monounsaturated Fat 6g | ||
Polyunsanturated Fat 1.3g | ||
Cholesterol 109.2mg | 34 % | |
Sodium 132.4mg | 5 % | |
Potassium 735.2mg | 19 % | |
Total Carbohydrate 45g | 13 % | |
Dietary Fiber 1.6g | 6 % | |
Sugars, other 43.4g | ||
Protein 31.7g | 45 % | |
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: 455
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