Try this Salsa Chicken and Potatoes recipe, or contribute your own.
Suggest a better descriptionby Maxine Wolfson Heat the oil in a large, heavy frying pan. Add the potatoes, and saute on medium-high heat until they start to brown, about 10 minutes. Keep them moving, or they will stick to the pan. Add the chicken broth, and then the chicken. Stir gently until liquid starts to bubble. Add salsa, applesauce, and wine. Bring to a boil, then reduce heat to a simmer. Cover, but leave room for the steam to escape. Cook about 15 to 20 minutes longer, stirring occasionally, until sauce is reduced and potatoes are soft. Serve with salad. Posted to JEWISH-FOOD digest V97 #014, by "Maxine L. Wolfson"
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Serving Size: 1 Serving (107g) | ||
Recipe Makes: 3 Servings | ||
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Calories: 94 | ||
Calories from Fat: 29 (31%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.2g | 4 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 1.9g | ||
Polyunsanturated Fat 0.9g | ||
Cholesterol 0mg | 0 % | |
Sodium 187.4mg | 6 % | |
Potassium 143.7mg | 4 % | |
Total Carbohydrate 13.5g | 4 % | |
Dietary Fiber 1.1g | 5 % | |
Sugars, other 12.3g | ||
Protein 0.6g | 1 % | |
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: 94
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