Heat 4 Tbsp oil in skillet. Add flour and cook briefly, stirring. Pour in chicken stock or broth, stirring constantly until thick and smooth. Stir in milk. Cook 10-15 minutes.
Meanwhile, saute sliced mushrooms in 1 Tbsp oil. Then add mushrooms, chicken and green pepper to sauce in skillet. Heat through. Add sherry, and parsley. Serve on top of rice.
Serves: 12 (7/8 cup mixture + .75 cup rice per person)
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (413g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 108 (27%)|
|Amt Per Serving||% DV|
|Total Fat 12g||16 %|
|Saturated Fat 2.1g||10 %|
|Monounsaturated Fat 5.8g|
|Polyunsanturated Fat 3.1g|
|Cholesterol 62.6mg||19 %|
|Sodium 513.9mg||18 %|
|Potassium 412.9mg||11 %|
|Total Carbohydrate 43.5g||13 %|
|Dietary Fiber 1.4g||6 %|
|Sugars, other 42.1g|
|Protein 26.6g||38 %|
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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: 399
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