Chicken and Bacon in a white wine saue
1. Preheat oven to 190 degrees.
2. Gently fry the onion and mushrooms until soft and transparent. Add the garlic for the last minute of cooking time.
3. Pour in the wine and bring to the boil. Stir in the stock and return to a gentle simmer. Cook for 10 minutes or until chicken is cooked.
4. Mix the cornflour with 1 tbsp cold water and stir into the pan. As soon as the sauce thickens, stir in the crème fraîche and tarragon, then season. Remove from the heat.
5. wrap each chicken breast in bacon, 3 rashes per fillet and place in lidded casserole dish, then add sauce.
6. Place dish in oven for 30 minutes with lid on.
Best served on a bed of rice with a preferred green vegetable
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (735g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 774 | ||
Calories from Fat: 471 (61%) | ||
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Amt Per Serving | % DV | |
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Total Fat 52.4g | 70 % | |
Saturated Fat 14.7g | 73 % | |
Monounsaturated Fat 20.5g | ||
Polyunsanturated Fat 9.7g | ||
Cholesterol 134.3mg | 41 % | |
Sodium 1407.5mg | 49 % | |
Potassium 954.8mg | 25 % | |
Total Carbohydrate 28.5g | 8 % | |
Dietary Fiber 1.5g | 6 % | |
Sugars, other 27g | ||
Protein 46.2g | 66 % | |
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: 774
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