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Suggest a better descriptionPlace chicken breasts, skin side up, in 12 x 7 1/2 x 2 inch baking dish; sprinkle with salt. Blend wine into mushroom soup; add mushrooms and pour over chicken. Bake at 350 for 1 to 1 1/4 hours. Remove chicken to platter; sprinkle with paprika. Pour sauce into saucepan; blend in sour cream and heat gently till hot. Do not boil or sauce may separate. Serve sauce over chicken and hot cooked rice. Makes six servings. FROM: MONICA DEBIASE (PKFR67A)
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Serving Size: 1 Serving (186g) | ||
Recipe Makes: 6 | ||
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Calories: 241 | ||
Calories from Fat: 141 (59%) | ||
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Amt Per Serving | % DV | |
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Total Fat 15.7g | 21 % | |
Saturated Fat 6.1g | 31 % | |
Monounsaturated Fat 5.1g | ||
Polyunsanturated Fat 2.9g | ||
Cholesterol 71.1mg | 22 % | |
Sodium 89.2mg | 3 % | |
Potassium 330.7mg | 9 % | |
Total Carbohydrate 4.1g | 1 % | |
Dietary Fiber 0.4g | 1 % | |
Sugars, other 3.7g | ||
Protein 19.7g | 28 % | |
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: 241
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