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Add a photoПорций: 12
Ингредиенты
- 6 tbsp. butter
- 6 whole chicken breasts, skinned, deboned & halved
- Salt
- Pepper
- Paprika
- 1/4 c. minced green onion
- 1 pound mushrooms, sliced
- Wondra flour or possibly gravy flour
- 1 1/3 c. chicken broth
- 1/4 c. white wine
- 1/4 c. dry sherry
- 3/4 to 1 teaspoon rosemary
- 2 to 3 cans artichoke hearts
- 1 can pitted ripe olives, sliced
- 1/2 c. lowfat sour cream
- Garlic pwdr
- Slivered almonds
Инструкции
- In a large frying pan, heat butter. Sprinkle chicken with salt, pepper and paprika. Brown chicken on all sides; remove and place in large serving casserole.
- Using same skillet, saute/fry onions and mushrooms till tender. Add in to chicken. To liquid in bottom of skillet, stir in Wondra flour and more butter if necessary to make a roux. Add in chicken broth a little at a time. Stir over low heat. Keep adding broth, wine, sherry and rosemary. Cook till thickened to the consistency of gravy.
- Slice artichoke hearts in thirds and layer over chicken breasts. Then add in sliced olives over artichokes. Just before pouring sauce over chicken, add in 1/2 c. lowfat sour cream and garlic. Blend and pour over casserole. Top with almonds and paprika. Bake uncovered at 350 degrees for 1 hour. This can be made ahead, refrigerated and then reheated. Yield: 8 to 10 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 204g | |
| Recipe makes 12 servings | |
| Calories 516 | |
| Calories from Fat 431 | 84% |
| Total Fat 48.06g | 60% |
| Saturated Fat 11.3g | 45% |
| Trans Fat 0.08g | |
| Cholesterol 65mg | 22% |
| Sodium 144mg | 6% |
| Potassium 351mg | 10% |
| Total Carbs 3.8g | 1% |
| Dietary Fiber 1.4g | 5% |
| Sugars 1.51g | 1% |
| Protein 16.52g | 26% |
