Try this Red Eye Chicken recipe, or contribute your own.
Suggest a better descriptionTrim off and discard visible fat from chicken. In a large non-stick skillet, over medium-high heat, heat 1 tablespoon oil. Add chicken. Sprinkle with 1/4 teaspoon white pepper, 1/4 teaspoon black pepper, 1/4 teaspoon paprika and 1/8 teaspoon Cayenne. Season with salt to taste. brown for 2 to 3 minutes. Turn chicken and sprinkle with remaining seasonings. Continue pan frying until chicken is cooked through. Remove from skillet and keep warm. To skillet, add remaining oil and flour. Continue to cook and stir for 3 to 4 minutes, until flour is well combined and brown. Gradually add broth and tomato sauce, continuing to cook and stir until sauce is smooth and thickened. Season with salt and Cayenne to taste. Spoon sauce over chicken and serve. Preparation time: 10 minutes Serves: 4 (As taken from a Purdue Fit & Easy Chicken recipe card) * The Polka Dot Palace BBS 1-201-822-3627 Posted by NEIL Posted to MC-Recipe Digest V1 #702 by Lisa Clarke
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Serving Size: 1 Serving (4g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 15 | ||
Calories from Fat: 0 (0%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 39mg | 1 % | |
Potassium 7.5mg | 0 % | |
Total Carbohydrate 3.2g | 1 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 3g | ||
Protein 0.4g | 1 % | |
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: 15
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