Clone of lone star Dixie Chicken
Slice chicken breast into strips or your personal preference.
Cut carrot into thin strips, finely chop parsley and spring onion. Set aside.
Add flour to a container, lightly coat the chicken in the flour. In a high sided pan heat oil on medium to high heat. Add chicken to pan, quickly fry and seal the chicken. With chicken still in the pan add white wine to deglaze. When the wine has more or less evaporated add the chicken stock, garlic, salt and pepper. Reduce heat to a simmer, allow the stock to reduce.
When approximately half the original liquid remains, stir through the cream. When the mixture begins to thicken add carrot, parsley and spring onion. Cook for a further 5 minutes then serve hot with your preferred base (I use basmati rice).
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (530g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 781 | ||
Calories from Fat: 428 (55%) | ||
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Amt Per Serving | % DV | |
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Total Fat 47.5g | 63 % | |
Saturated Fat 19.3g | 97 % | |
Monounsaturated Fat 18.5g | ||
Polyunsanturated Fat 6.4g | ||
Cholesterol 234.3mg | 72 % | |
Sodium 591.6mg | 20 % | |
Potassium 864.8mg | 23 % | |
Total Carbohydrate 24.1g | 7 % | |
Dietary Fiber 1.1g | 4 % | |
Sugars, other 23.1g | ||
Protein 59.9g | 86 % | |
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: 781
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