Try this Chicken with Roquefort Cream Sauce recipe, or contribute your own.
Suggest a better descriptionHeat oil in heavy large skillet over medium-high heat. Season chicken with pepper. Add chicken to skillet and cook until golden brown on all sides, about 8 minutes. Add cream, wine, garlic and herbes de Provence. Cover and simmer until chicken is tender and cooked through, turning once, about 20 minutes. Transfer chicken to platter. Boil cooking liquid in skillet until reduced to sauce consistency, about 5 minutes. Add cheese and whisk until cheese is melted and sauce is smooth. Season generously with pepper. Pour sauce over chicken. Garnish with chives and serve. Serves 4. Bon Appetit May 1991
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Serving Size: 1 Serving (160g) | ||
Recipe Makes: 1 servings | ||
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Calories: 354 | ||
Calories from Fat: 295 (83%) | ||
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Amt Per Serving | % DV | |
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Total Fat 32.8g | 44 % | |
Saturated Fat 15.3g | 77 % | |
Monounsaturated Fat 13.9g | ||
Polyunsanturated Fat 2.1g | ||
Cholesterol 82.2mg | 25 % | |
Sodium 28.7mg | 1 % | |
Potassium 297.7mg | 8 % | |
Total Carbohydrate 10.8g | 3 % | |
Dietary Fiber 1.8g | 7 % | |
Sugars, other 9g | ||
Protein 4.3g | 6 % | |
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: 354
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