Try this Corn and Chicken Dinner recipe, or contribute your own.
Suggest a better descriptionIn a Dutch oven or large skillet over medium-high heat, saute 2 of the garlic cloves in 2 tablespoons butter. Add the chicken and brown on both sides. Reduce heat. Add corn and water. Sprinkle with 1 teaspoon tarragon, salt and pepper. Cover and simmer for 20-25 minutes or until chicken is tender. Meanwhile, in a small saucepan, melt remaining butter. Add remaining garlic and tarragon; simmer for 3 minutes. Layer zucchini and tomatoes over the chicken mixture. Drizzle seasoned butter over all; cover and coo k for 3-5 minutes. Yield: 6-8 servings. From the files of Al Rice, North Pole Alaska. Feb 1994
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Serving Size: 1 Serving (1507g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 2456 | ||
Calories from Fat: 1297 (53%) | ||
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Amt Per Serving | % DV | |
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Total Fat 144.1g | 192 % | |
Saturated Fat 71.7g | 359 % | |
Monounsaturated Fat 40g | ||
Polyunsanturated Fat 16.4g | ||
Cholesterol 1332.9mg | 410 % | |
Sodium 1826.9mg | 63 % | |
Potassium 3184.8mg | 84 % | |
Total Carbohydrate 2.2g | 1 % | |
Dietary Fiber 0.9g | 3 % | |
Sugars, other 1.3g | ||
Protein 275.2g | 393 % | |
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: 2456
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