Try this Chicken with Shallots and Sundried Tomatoes recipe, or contribute your own.
Suggest a better descriptionCut chicken breast diagonally in 1/2" strips. Melt butter and oil in heavy skillet on moderate heat. Increase heat, add chicken, 1/2 of the herbs, salt and pepper. Saut until opaque, set aside and keep warm. Add shallots and garlic to pan and saut quickly (1/2 minute). Reduce heat and add cream, wine, tomatoes, and the rest of the herbs. Bring to a boil, stirring until sauce thickens. Return chicken to pan and simmer 2-3 minutes until heated through. Source: Derek Maddox * The Polka Dot Palace BBS 1-201-822-3627. Posted by FAYLEN Posted to MC-Recipe Digest V1 #704 by Lisa Clarke
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Serving Size: 1 Serving (5724g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 6443 | ||
Calories from Fat: 818 (13%) | ||
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Amt Per Serving | % DV | |
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Total Fat 90.9g | 121 % | |
Saturated Fat 30.1g | 151 % | |
Monounsaturated Fat 23.9g | ||
Polyunsanturated Fat 16.9g | ||
Cholesterol 3330.9mg | 1025 % | |
Sodium 3807.9mg | 131 % | |
Potassium 14499.8mg | 382 % | |
Total Carbohydrate 2.1g | 1 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 1.9g | ||
Protein 1308.3g | 1869 % | |
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: 6443
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