Preheat the oven to 220c. Arrange the mushrooms in the base of a baking dish and place the chicken on top. Sprinkle with the sage, salt and pepper. Brush the chicken and mushrooms with the butter. Pour the stock and wine into the base of the dish. Bake for 20 minutes or until the chicke n is cooked through. Serve with steamed greens. Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 76 Calories From Fat: 72 Total Fat: 8.2g Cholesterol: 21.5mg Sodium: 25.1mg Potassium: 11.5mg Carbohydrates: ~~lt1g Fiber: 0g Sugar: ~~lt1g Protein: ~~lt1g
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|Serving Size: 1 Serving (2532g)|
|Recipe Makes: 4|
|Calories from Fat: 16479 (100%)|
|Amt Per Serving||% DV|
|Total Fat 1836.4g||2448 %|
|Saturated Fat 1161.8g||5809 %|
|Monounsaturated Fat 475.9g|
|Polyunsanturated Fat 69.5g|
|Cholesterol 4996.1mg||1537 %|
|Sodium 13222mg||456 %|
|Potassium 1243.2mg||33 %|
|Total Carbohydrate 3.3g||1 %|
|Dietary Fiber 0.8g||3 %|
|Sugars, other 2.5g|
|Protein 74.8g||107 %|
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Calories per serving: 16479
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