Try this Chicken with Leeks recipe, or contribute your own.
Suggest a better descriptionRemove all visible fat from chicken. Sprjnkle pepper over both sides of breasts. Heat oil in large nonstick skillet; add chicken breasts and saute 4 minutes on one side. Turn and saute 2 minutes on other side. Add carrots and leeks to pan. Saute 2 minutes more. Stir cornstarch into chicken broth. Add to chicken and vegetables and cook until sauce is thickened and bubbly and chicken is done so that the juices run clear. Serves 4. Per serving: 168 calories, 5 grams fat, 51 mg. cholesterol Recipe by: Lansing State Journal, May 6 96 Posted to MC-Recipe Digest V1 #961 by Roberta Banghart
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Serving Size: 1 Serving (747g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 809 | ||
Calories from Fat: 191 (24%) | ||
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Amt Per Serving | % DV | |
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Total Fat 21.2g | 28 % | |
Saturated Fat 5.3g | 27 % | |
Monounsaturated Fat 6.6g | ||
Polyunsanturated Fat 5g | ||
Cholesterol 460.6mg | 142 % | |
Sodium 777.1mg | 27 % | |
Potassium 1697.4mg | 45 % | |
Total Carbohydrate 3.3g | 1 % | |
Dietary Fiber 0.6g | 2 % | |
Sugars, other 2.7g | ||
Protein 142.3g | 203 % | |
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: 809
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