Rose Chicken
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INGREDIENTS
INSTRUCTIONS
Trim and cut chicken cutlets into cubes or slices. Sprinkle ch8icken with garlic powder, salt and pepper. Dip each piece into flour, coating on both sides. Melt margarine over low flame. Place chicken in margarine. Cook on both sides. Pour in wine and cook until chicken looses its pink color all the way through, stirring frequjently add more margarine if needed., Recipe By : Donna Kaminsky/ "From Soup to Nuts" Posted to MC-Recipe Digest V1 #293 Date: Sun, 10 Nov 1996 23:46:09 -0500 From: Goldtag1@aol.com NOTES : Baron Herzogs White Zinfandel works really well with this. Serve over white rice, using pan juices as gravy.
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (157g) | ||
| Recipe Makes: 4 Servings | ||
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| Calories: 526 | ||
| Calories from Fat: 407 (77%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 45.2g | 60 % | |
| Saturated Fat 10.2g | 51 % | |
| Monounsaturated Fat 20.6g | ||
| Polyunsanturated Fat 12.2g | ||
| Cholesterol 84mg | 26 % | |
| Sodium 408.7mg | 14 % | |
| Potassium 230.8mg | 6 % | |
| Total Carbohydrate 7.5g | 2 % | |
| Dietary Fiber 0.3g | 1 % | |
| Sugars, other 7.2g | ||
| Protein 21.9g | 31 % | |
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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. |
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Calories per serving: 526
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