Estimated Nutrition (whole recipe, rough)
Counts 12 of 14 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Vegetable | 1 tbsp (14g) | 120 |
| Butter | 1 tbsp (14g) | 102 |
| Yogurt | 170g plain Greek | 100 |
| Pea | 1/2 cup (72g) | 62 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Mushrooms | 1/2 cup sliced (35g) | 15 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Chives | 1 tbsp (3g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Soup | not in our table | 0 |
| Brandy | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 12 choice chicken pieces
- Flour, salt and ground black pepper
- 1/4 cup butter or margarine
- 1 10-3/4-ounce can condensed golden mushroom soup
- 1 4-ounce can sliced mushrooms, drained
- 2 tablespoons chopped chives
- 3 tablespoons brandy
- 1 cup sour cream
- Vegetable Rice
- 3 cups cooked rice
- 2 tablespoons butter or margarine, melted
- 1 8-ounce can green peas, drained
- 2 tablespoons diced pimiento
- =
Directions
Dredge chicken pieces in seasoned flour. Heat butter in large skillet over medium-high heat. Add chicken and brown on all sides.
Blend soup, mushrooms and chives; pour over chicken. Heat to boiling, cover and simmer about 30 minutes or until chicken is tender. Carefully blend in brandy and sour cream; heat but do not boil. Serve over beds of Vegetable Rice.
Vegetable Rice: Combine rice, butter, peas and pimiento in saucepan. Heat; toss lightly, and serve. If you wish, substitute a package of frozen peas, cooked and drained, for canned peas