Try this Chicken Breasts with Leeks And Mushrooms recipe, or contribute your own.
Suggest a better descriptionIn a shallow bowl stir together the flour, the paprika, and salt and pepper to taste and dredge the chicken breasts in the flour mixture, shaking off the excess. In a heavy (preferably cast-iron) skillet heat the oil over moderately high heat until it is hot but not smoking and in it saute the chicken, turning it once, until it is golden brown. Reduce the heat to moderately low and stir in the leeks, the mushrooms, the wine, the broth, and the thyme. Cook the mixture, covered partially, for 25 to 30 minutes, or until the chicken is cooked through, and transfer the chicken to a platter. To the skillet add the olives, the capers, and the lemon juice and cook the mixture, stirring, for 1 minute. Serve the chicken topped with the leek mixture. Serves 2. Gourmet December 1992
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Serving Size: 1 Serving (823g) | ||
Recipe Makes: 1 | ||
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Calories: 797 | ||
Calories from Fat: 168 (21%) | ||
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Amt Per Serving | % DV | |
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Total Fat 18.6g | 25 % | |
Saturated Fat 3.8g | 19 % | |
Monounsaturated Fat 8.3g | ||
Polyunsanturated Fat 3.8g | ||
Cholesterol 230.3mg | 71 % | |
Sodium 923.9mg | 32 % | |
Potassium 1785.2mg | 47 % | |
Total Carbohydrate 63.7g | 19 % | |
Dietary Fiber 6.8g | 27 % | |
Sugars, other 56.9g | ||
Protein 80.9g | 116 % | |
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: 797
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