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Suggest a better descriptionMelt butter in double boiler. Saute onion a little; add remaining dry ingredients. Slowly stir in broth, milk and lemon juice. Stir until thick. Add cooked chicken and serve hot. CFF Shared by Lei Devries, Nov 97 Serving Ideas : Over cooked rice. Contributor: Leilani Young Posted to brand-name-recipes by P&S Gruenwald
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Serving Size: 1 Serving (119g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 144 | ||
Calories from Fat: 26 (18%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.9g | 4 % | |
Saturated Fat 0.8g | 4 % | |
Monounsaturated Fat 1g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 31.2mg | 10 % | |
Sodium 263.2mg | 9 % | |
Potassium 141.9mg | 4 % | |
Total Carbohydrate 16.9g | 5 % | |
Dietary Fiber 0.8g | 3 % | |
Sugars, other 16.1g | ||
Protein 12.1g | 17 % | |
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: 144
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