Try this Idaho Chicken Scallop recipe, or contribute your own.
Suggest a better description1. Melt butter in a saucepan over low heat. 2. Add onion and celery with leaves; cook until tender. 3. Blend in flour; stir in milk. 4. Cook, stirring constantly, until sauce thickens and comes to a boil. 5. Stir in lemon juice, 1 1/2 teaspoons salt, pepper, marjoram and chicken; remove from heat. 6. Pare potatoes; cut in very thin slices. 7. Place sliced potatoes in a greased 1 1/2-quart baking dish; sprinkle with remaining salt. 8. Pour chicken sauce over potatoes; cover and bake in preheated 425F. oven 1 hour, or until potatoes are tender.
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Serving Size: 1 Serving (187g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 241 | ||
Calories from Fat: 107 (44%) | ||
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Amt Per Serving | % DV | |
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Total Fat 11.9g | 16 % | |
Saturated Fat 4.1g | 20 % | |
Monounsaturated Fat 4.6g | ||
Polyunsanturated Fat 2.7g | ||
Cholesterol 13.9mg | 4 % | |
Sodium 20.4mg | 1 % | |
Potassium 663.2mg | 17 % | |
Total Carbohydrate 30.8g | 9 % | |
Dietary Fiber 2.5g | 10 % | |
Sugars, other 28.4g | ||
Protein 4.4g | 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: 241
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