Blend paprika and flour. Dredge chicken in flour mixture. Save flour. Brown on all sides in hot oil. Push chicken to one side; add celery and onions. Saute til tender crisp. Stir in 2 cup broth and mustard. Cover and bake at 350 F for 30 minutes. Remove from oven and place over low heat. Blend remaining flour and broth. Add to chicken mixture and stir constantly about 3 minutes or til thickened. Adjust seasonings if necessary. Remove from heat and sprinkle with cheese. Serve over fluffy rice. Serves 6
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (365g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 174 (42%)|
|Amt Per Serving||% DV|
|Total Fat 19.3g||26 %|
|Saturated Fat 5.7g||28 %|
|Monounsaturated Fat 8.6g|
|Polyunsanturated Fat 3.8g|
|Cholesterol 55.4mg||17 %|
|Sodium 670.3mg||23 %|
|Potassium 363.9mg||10 %|
|Total Carbohydrate 38.6g||11 %|
|Dietary Fiber 2.1g||8 %|
|Sugars, other 36.5g|
|Protein 21.2g||30 %|
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: 417
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!