Photo: Lily Banse
Estimated Nutrition (whole recipe, rough)
1491
Calories
107g
Protein
45g
Fat
151g
Carbs
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Pork | 100g cooked | 242 |
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Swiss Cheese | 1 oz (28g) | 108 |
| Butter | 1 tbsp (14g) | 102 |
| Yogurt | 170g plain Greek | 100 |
| Egg | 1 large egg (50g) | 78 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Dill | 5 sprigs fresh (1g) / 1 tsp dried | 4 |
| Salt | 1 tsp (6g) | 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
- =
- 1 tablespoon butter or margarine
- 2 tablespoon flour
- 1 cup chicken broth
- 3 cups cooked chicken cubes
- 1/4 cup diced cooked ham
- 2 tablespoons chopped pimiento
- 1/2 teaspoon salt
- 1/8 teaspoon ground black pepper
- 1 cup sour cream
- 1 egg, beaten
- 1/4 cup dry white wine
- 1/2 cup (2 ounces) diced Swiss cheese
- 3 cups hot cooked rice
- Fresh dill sprigs for garnish (optional)
- =
Directions
1
Melt butter in large saucepan; blend in flour. Add broth and cook, stirring, until thick and smooth. Add chicken, ham, salt, pepper and pimiento; heat thoroughly. Mix sour cream, egg and wine; stir into chicken mixture. Add cheese and cook only until cheese melts. Serve over hot rice. Garnish with dill, if desired.
Recipe sourced from
fandom