Coat chicken in flour, paprika, basil, garlic, and salt.
Brown chicken in oil & butter. Add stock and tomatoes.
Bring to full boil; reduce heat and simmer, covered, for 30 minutes.
Add parsley and green pepper; boil fast to reduce liquid to the consistency of light cream.
Per Serving (excluding unknown items): 683 Calories; 37g Fat (49.6% calories from fat); 39g Protein; 46g Carbohydrate; 3g Dietary Fiber; 165mg Cholesterol; 1002mg Sodium. Exchanges: 2 1/2 Grain(Starch); 4 1/2 Lean Meat; 1 Vegetable; 4 1/2 Fat.
Mushrooms can be added as well, but do not add onions. When you need to feed more than 6, double the recipe - the leftovers are wonderful.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (517g)|
|Recipe Makes: 6|
|Calories from Fat: 391 (48%)|
|Amt Per Serving||% DV|
|Total Fat 43.4g||58 %|
|Saturated Fat 14.2g||71 %|
|Monounsaturated Fat 17.1g|
|Polyunsanturated Fat 8.4g|
|Cholesterol 187.9mg||58 %|
|Sodium 437.4mg||15 %|
|Potassium 1026.3mg||27 %|
|Total Carbohydrate 50.7g||15 %|
|Dietary Fiber 4.6g||18 %|
|Sugars, other 46.1g|
|Protein 55.4g||79 %|
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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: 823
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