Chicken Saute Au Parmesan
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INGREDIENTS
- 3/4 c milk
- 1/2 c Grated swiss or gruyere
- 4 1/2 tb Butter
- 1/2 c Parmesan
- 4 Boneless Chicken Breasts;
- 2 tb Bread crumbs
- 1/4 ts Nutmeg
- 1/4 c Heavy cream
- 1 1/2 tb Flour
INSTRUCTIONS
Brown chicken in 3T butter for about 20 minutes. Melt 1 1/2 T buter in saucepan. Stir in flour, add milk & cream, stirring rapidly. When smooth & thickened, remove from heat and stir in nutmeg and swiss. Sprinkle baking dish with half of the parmesan and bread crumbs. Arrange chicken in dish and spoon on sauce. Sprinkle remaining parmesan and bread crumbs on top. Bake for 20 minutes. Posted to EAT-L Digest by Jennie Craig
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (1253g) | ||
| Recipe Makes: 1 Servings | ||
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| Calories: 2293 | ||
| Calories from Fat: 862 (38%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 95.8g | 128 % | |
| Saturated Fat 53.6g | 268 % | |
| Monounsaturated Fat 25.1g | ||
| Polyunsanturated Fat 8.1g | ||
| Cholesterol 774.3mg | 238 % | |
| Sodium 3623.2mg | 125 % | |
| Potassium 2835.5mg | 75 % | |
| Total Carbohydrate 88g | 26 % | |
| Dietary Fiber 5.6g | 23 % | |
| Sugars, other 82.3g | ||
| Protein 256.2g | 366 % | |
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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. |
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Calories per serving: 2293
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