Try this Chicken Breasts with Curry Sauce recipe, or contribute your own.
Suggest a better descriptionLightly salt and butter each chicken breast and wrap in foil. Bake for 1-1/2 hours at 350?. Cool chicken until it can be handled and carefully remove skin and bone. Make sauce by melting butter in a 2 quart saucepan. Add flour and seasonings using a wire whisk. Add broth, stirring constantly until smooth. Stir in Half and Half and chutney. Cook rice according to package directions and mix with raisins. Place chicken on rice and spoon sauce over all. Yield: 4 servings. NANCY SLOAN (MRS. NEILL) From
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (418g) | ||
Recipe Makes: 4 | ||
|
||
Calories: 694 | ||
Calories from Fat: 146 (21%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 16.2g | 22 % | |
Saturated Fat 8.8g | 44 % | |
Monounsaturated Fat 4.3g | ||
Polyunsanturated Fat 1.2g | ||
Cholesterol 174.5mg | 54 % | |
Sodium 267.2mg | 9 % | |
Potassium 1319.4mg | 35 % | |
Total Carbohydrate 80.6g | 24 % | |
Dietary Fiber 3.4g | 13 % | |
Sugars, other 77.2g | ||
Protein 60.2g | 86 % | |
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: 694
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.