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Suggest a better descriptionCut chicken into bite size pieces. Coat with cornstarch. Add oil into pan on high. Fry chicken. Remove. Add butter into pan and chopped shallots. Stir in sherry. Boil and reduce until syrup consistency. Add sliced mushrooms. Cook. Pour cream around edges. Do not stir until boiling. Add chicken back into mixture. Serve over rice.
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Serving Size: 1 Serving (151g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 199 | ||
Calories from Fat: 49 (25%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.5g | 7 % | |
Saturated Fat 2.9g | 14 % | |
Monounsaturated Fat 1.5g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 82.9mg | 25 % | |
Sodium 84.9mg | 3 % | |
Potassium 337.7mg | 9 % | |
Total Carbohydrate 3.1g | 1 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 3.1g | ||
Protein 27.6g | 39 % | |
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: 199
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