Chicken and zuccini
Chicken:
In skillet, melt 1/4 cup butter; add chicken breasts. Cook, turning once, until chicken is browned and fork tender. Add zucchini and onions. Continue cooking, stirring until zucchini is crisp-tender.
Garlic Cream Sauce:
In 2 quart saucepan, melt 2 tablespoons butter; add garlic. Cook for 1 minute, then stir in flour and cook until smooth and bubbly. Add remaining ingredients and continue cooking, stirring occasionally, until sauce is smooth and thickened.
This is pretty served on a bed of rice - layer the zucchini and then the chicken breasts on top then pour sauce over each chicken breast.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (326g) | ||
Recipe Makes: 3 Servings | ||
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Calories: 523 | ||
Calories from Fat: 444 (85%) | ||
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Amt Per Serving | % DV | |
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Total Fat 49.3g | 66 % | |
Saturated Fat 29.2g | 146 % | |
Monounsaturated Fat 12.5g | ||
Polyunsanturated Fat 2g | ||
Cholesterol 144.2mg | 44 % | |
Sodium 804.8mg | 28 % | |
Potassium 452.4mg | 12 % | |
Total Carbohydrate 17.1g | 5 % | |
Dietary Fiber 1.4g | 6 % | |
Sugars, other 15.7g | ||
Protein 6.8g | 10 % | |
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: 523
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