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Suggest a better descriptionSource: (Sunset Chicken cookbook)
Dry the chicken pieces well and dredge lightly with flour. Heat the butter and olive oil in a large frypan. Lightly brown the chicken on all sides, a few pieces at a time, removing the browned pieces to a plate.
Saute the garlic and onion in the pan drippings just until tender. Replace the chicken in the frying pan; add the tomatoes, parsley, salt, thyme, oregano, pepper, bay leaf, and wine.
Cover and simmer gently over medium heat about 30 minutes. Add the sliced mushrooms; spoon on some cooking liquid.
Cover and continue cooking 10-15 minutes. Remove chicken and vegetables to a warm platter. Rapidly boil liquid until slightly reduced and thickened; pour over chicken.
Garnish with parsley and serve with spaghetti.
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Serving Size: 1 Serving (219g) | ||
Recipe Makes: 9 Servings | ||
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Calories: 306 | ||
Calories from Fat: 199 (65%) | ||
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Amt Per Serving | % DV | |
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Total Fat 22.1g | 30 % | |
Saturated Fat 7.9g | 39 % | |
Monounsaturated Fat 9g | ||
Polyunsanturated Fat 3.8g | ||
Cholesterol 98.2mg | 30 % | |
Sodium 124.1mg | 4 % | |
Potassium 405.2mg | 11 % | |
Total Carbohydrate 5g | 1 % | |
Dietary Fiber 1.1g | 4 % | |
Sugars, other 3.9g | ||
Protein 18.4g | 26 % | |
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: 306
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