baked chicken, potatoes.
1. Remove chicken meat from bones, break into bite sized pieces.
2. Place potatoes in shallow dish, dot with butter, cover cook on high for 9 minutes or until tender.
3. Top with chicken and shallots.
4. Melt extra butter with garlic (high 30 seconds).
5. Stir in flour, water, crumbled stock cube, wine & cream. Cook on high for 3 minutes.
6. Stir in mustard & mayonnaise, pour over chicken.
7. Sprinkle with cheese and paprika. Cook on high for 5 minutes or until heated through.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (403g) | ||
Recipe Makes: 4 | ||
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Calories: 561 | ||
Calories from Fat: 273 (49%) | ||
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Amt Per Serving | % DV | |
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Total Fat 30.3g | 40 % | |
Saturated Fat 15.4g | 77 % | |
Monounsaturated Fat 9g | ||
Polyunsanturated Fat 3.9g | ||
Cholesterol 107.2mg | 33 % | |
Sodium 551.4mg | 19 % | |
Potassium 1104.6mg | 29 % | |
Total Carbohydrate 47.9g | 14 % | |
Dietary Fiber 4.4g | 18 % | |
Sugars, other 43.4g | ||
Protein 22.3g | 32 % | |
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: 561
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