Try this Barths At the Bridge Chicken Breast Victoria recipe, or contribute your own.
Suggest a better descriptionIn large saucepan, melt 1/4 cup butter and stir in 1/4 cup flour to make a roux. In another pan, heat cream. Slowly add cream to roux and stir over medium heat until sauce thickens. Set aside. Pound chicken breasts to flatten and dredge in 3/4 cup flour that has been seasoned with salt and pepper. Heat 1/4 cup butter in a 10- to 12-inch skillet, add chicken and saute until golden brown, about 4 minutes per side. Remove chicken to serving plate and keep warm in low oven. Melt remaining butter in same skillet. Add mushrooms and shallot, saute 2 to 3 minutes. Add shrimp and crab meat. Cook until shrimp is opaque. Add wine, bring to brisk boil. Turn heat to low, add reserved cream sauce and cook until mixture thickens to consistency of heavy cream soup. Pour sauce over chicken and serve. Makes 4 servings. Source: Milwaukee Journal Posted to recipelu-digest by QueenBerta@aol.com on Feb 6, 1998
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Serving Size: 1 Serving (3541g) | ||
Recipe Makes: 1 | ||
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Calories: 5717 | ||
Calories from Fat: 2434 (43%) | ||
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Amt Per Serving | % DV | |
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Total Fat 270.5g | 361 % | |
Saturated Fat 137.2g | 686 % | |
Monounsaturated Fat 73.2g | ||
Polyunsanturated Fat 29.3g | ||
Cholesterol 2800.7mg | 862 % | |
Sodium 3725.6mg | 128 % | |
Potassium 7486.3mg | 197 % | |
Total Carbohydrate 130.2g | 38 % | |
Dietary Fiber 5.6g | 22 % | |
Sugars, other 124.6g | ||
Protein 651.4g | 931 % | |
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: 5717
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