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Suggest a better descriptionMelt 1 tablespoon butter with oil in heavy medium saucepan over medium heat. Add onion and thyme and saute until soft, about 4 minutes. Add wine and cook until reduced by half. Add soup and half and half and stir until heated. Meanwhile, melt remaining 1 1/2 tablespoons butter in heavy large skillet over medium-high heat. Pat chicken dry. Season with salt and pepper. Add chicken to skillet and cook until springy to touch, turning occasionally, about 7 minutes. Transfer to plates. Spoon sauce over. Serves 4. Bon Appetit December 1990 Posted to Recipe Page T. 99, Posted to MM-Recipes Digest V4 #9 by alan@atoc.demon.co.uk on Mar 12, 1999
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Serving Size: 1 Serving (1234g) | ||
Recipe Makes: 1 servings | ||
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Calories: 1571 | ||
Calories from Fat: 561 (36%) | ||
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Amt Per Serving | % DV | |
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Total Fat 62.3g | 83 % | |
Saturated Fat 33.3g | 166 % | |
Monounsaturated Fat 18.1g | ||
Polyunsanturated Fat 4.8g | ||
Cholesterol 682.9mg | 210 % | |
Sodium 1042.2mg | 36 % | |
Potassium 2748mg | 72 % | |
Total Carbohydrate 14.6g | 4 % | |
Dietary Fiber 1.4g | 5 % | |
Sugars, other 13.3g | ||
Protein 223.9g | 320 % | |
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: 1571
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