Try this Roasted Chicken Breast And Vegetables with Prunes recipe, or contribute your own.
Suggest a better descriptionPut butter in small flameproof roasting pan and put pan in oven. Preheat oven to 450F. Pat chicken dry and sprinkle with thyme and salt and pepper to taste. Put chicken, skin sides down, in hot butter and arrange carrots, onion, and lemon around chicken. Season vegetables with salt. Roast chicken and vegetables 10 minutes. Turn chicken sides up and put 3 prunes under each half. Roast chicken and vegetables, stirring vegetables once halfway through cooking time, 15 minutes more, or until chicken is cooked through and vegetables are tender. Remove pan from oven and with slotted spoon transfer chicken, vegetables, lemon, and prunes to a platter. In measuring cup or small bowl stir together broth, wine, flour, and parsley. Add mixture to pan and broil over high heat, stirring and scraping up browned bits, 1 minute, or until thickened slightly. Pour sauce over chicken and vegetables and garnish with parsley sprigs. Serves 2. Gourmet December 1994
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Serving Size: 1 Serving (262g) | ||
Recipe Makes: 1 servings | ||
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Calories: 680 | ||
Calories from Fat: 660 (97%) | ||
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Amt Per Serving | % DV | |
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Total Fat 73.3g | 98 % | |
Saturated Fat 46.4g | 232 % | |
Monounsaturated Fat 19g | ||
Polyunsanturated Fat 2.8g | ||
Cholesterol 194mg | 60 % | |
Sodium 458.3mg | 16 % | |
Potassium 171.8mg | 5 % | |
Total Carbohydrate 4.1g | 1 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 3.8g | ||
Protein 3.4g | 5 % | |
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: 680
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