From What's Cooking: Chicken
1. Melt the butter in a large saucepan and add the leeks, carrot, celery, and shallots Cook for 3 minutes, add half the chicken stock, and cook for about 8 minutes.
2. Add remaining chicken stock, bring to a boil, add the chicken breasts, and cook for 10 minutes.
3. Remove the chicken and thinly slice. Place on a large, hot serving dish and keep warm until required.
4. In another saucepan, h eat the whisky until reduced by half. Strain the chicken stock through a fine strainer, add to the pan, and reduce the liquid by half.
5. Add the creme fraiche or sour cream, horseradish and honey. Heat gently and add chopped parsley and salt and pepper to taste. Stir well.
6. Pour a little of the whiskey sauce around the chicken and pour the remaining sauce into a sauceboat to serve.
7. Serve with a vegetable patty made from the leftover vegetables, mashed potato, and fresh vegetables. Garnish with parsley.
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Serving Size: 1 Serving (374g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 284 | ||
Calories from Fat: 70 (25%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.8g | 10 % | |
Saturated Fat 3.5g | 17 % | |
Monounsaturated Fat 2.5g | ||
Polyunsanturated Fat 0.9g | ||
Cholesterol 84.6mg | 26 % | |
Sodium 512.7mg | 18 % | |
Potassium 634.2mg | 17 % | |
Total Carbohydrate 13.3g | 4 % | |
Dietary Fiber 0.5g | 2 % | |
Sugars, other 12.7g | ||
Protein 33.1g | 47 % | |
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: 284
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