Estimated Nutrition (whole recipe, rough)
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chicken | 100g cooked | 165 |
| Butter | 1 tbsp (14g) | 102 |
| Yogurt | 170g plain Greek | 100 |
| Egg | 1 large egg (50g) | 78 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Mushrooms | 1/2 cup sliced (35g) | 15 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Spinach | 1 cup raw (30g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Tarragon | 1 tsp dried (0.5g) | 2 |
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
- =
- 2 tbsp margarine, or butter
- 8 med skinless, boneless chicken
- -breast halves, 1.½ lbs
- 2 cup fresh mushrooms, halved
- 2 cl garlic, minced
- 3 tbsp dry sherry
- 1/2 tsp dried tarragon, crushed
- 1/2 tsp lemon pepper seasoning
- 1 can 14.5-oz chicken broth
- 1/3 cup flour
- 1/4 cup sour cream
- hot cooked spinach noodles
- -or egg noodles
- =
Directions
In 12" skillet, melt margarine over med-high heat. Add chicken, mushrooms, garlic, sherry, tarragon, and lemon-pepper seasoning. Cook, uncovered, 10 to 12 mins., or until chicken is no longer pink, turning once. Remove chicken and mushrooms w/slotted spoon. In screw-top jar, combine chicken broth and flour; shake until blended. Add mixture to skillet. Cook and stir over med-high heat until thickened and bubbly. Remove about ½ cup mixture from skillet and stir into sour cream. Return to skillet along with chicken and mushrooms. Heat through (do not boil). Serve over hot cooked noodles.