Tender chicken with vegetables
Melt butter and margarine in fry pan or roasting pan depending on quantity of chicken. Add onions and garlic and sauté til soft. Wash chicken, pat dry. Sprinkle with pepper and garlic powder on both sides. Fry until brown on both sides. If using bone in chicken put face up. Add approx. 3 cups water, 3 chicken bouillon and cover and cook approx two hours on 325. Cook uncovered 1/2 hour if needed to brown. If adding carrots and potatoes add after first hour.
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Serving Size: 1 Serving (129g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 836 | ||
Calories from Fat: 823 (98%) | ||
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Amt Per Serving | % DV | |
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Total Fat 91.4g | 122 % | |
Saturated Fat 38.5g | 192 % | |
Monounsaturated Fat 34.1g | ||
Polyunsanturated Fat 13.6g | ||
Cholesterol 121.5mg | 37 % | |
Sodium 861mg | 30 % | |
Potassium 106.8mg | 3 % | |
Total Carbohydrate 6.1g | 2 % | |
Dietary Fiber 0.4g | 2 % | |
Sugars, other 5.7g | ||
Protein 2.1g | 3 % | |
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: 836
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