from Reader's Digest Great Chicken Dishes
1. In Dutch oven, heat oil over medium heat. Dredge chicken in flour; reserve excess. Add chicken to pan and sauté 4 minutes per side or until golden. Transfer chicken to plate.
2. Preheat oven to 350°F. Add carrots and garlic to pan and cook 5 minutes or until garlic is lightly colored. Add potatoes, Brussels sprouts, broth, salt, and sage, and bring to a boil. Return chicken to pan and bring to a boil. Cover, place pan in oven, and bake for 45 minutes or until chicken is cooked through and potatoes are tender.
3. Remove pan from oven. With slotted spoon, transfer chicken to platter. In small bowl, blend reserved dredging flour and ½ cup of cooking liquid from casserole. Stir mixture into stew and bring to a boil. Cook 1 minute or until slightly thickened. Spoon over chicken.
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Serving Size: 1 Serving (487g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 744 | ||
Calories from Fat: 432 (58%) | ||
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Amt Per Serving | % DV | |
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Total Fat 48g | 64 % | |
Saturated Fat 13.5g | 67 % | |
Monounsaturated Fat 20.4g | ||
Polyunsanturated Fat 10.2g | ||
Cholesterol 230mg | 71 % | |
Sodium 248mg | 9 % | |
Potassium 767.3mg | 20 % | |
Total Carbohydrate 17.1g | 5 % | |
Dietary Fiber 1.5g | 6 % | |
Sugars, other 15.6g | ||
Protein 58.1g | 83 % | |
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: 744
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