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- Brandy spiked and low carb! Can you get any better than this? :)
- Ingredients
- 8 chicken tenderloins
- 1/2 teaspoon salt
- 1/4 teaspoon fresh ground black pepper
- 1 tablespoon flour
- 2 tablespoons olive oil
- 8 ounces baby portabello mushrooms, quartered
- 2/3 cup brandy
- 6 oz bag pearl onions
- 1 cup chicken stock
- 2 teaspoons cornstarch
- 1 teaspoon fresh thyme leaves
- Yield: 4 servings (2 cutlets and 3/4 cup mushroom mixture
- Fat: 17.7 g
View Full Recipe at The Life and Loves of Grumpy's…
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 848g | |
| Calories 1027 | |
| Calories from Fat 428 | 42% |
| Total Fat 48.41g | 61% |
| Saturated Fat 9.73g | 39% |
| Trans Fat 0.0g | |
| Cholesterol 18mg | 6% |
| Sodium 1669mg | 70% |
| Potassium 1822mg | 52% |
| Total Carbs 51.56g | 14% |
| Dietary Fiber 12.3g | 41% |
| Sugars 12.42g | 8% |
| Protein 20.23g | 32% |
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