Photo: Lily Banse
Estimated Nutrition (whole recipe, rough)
828
Calories
51g
Protein
17g
Fat
113g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chicken | 100g cooked | 165 |
| Butter | 1 tbsp (14g) | 102 |
| Artichoke | 1 medium (128g) | 60 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| 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
- 4 chicken breasts, split
- 1-1/2 teaspoons salt
- ¼ teaspoon black pepper
- 1 teaspoon paprika
- ½ cup unsalted butter
- 3 tablespoons sherry wine
- ½ pound mushrooms, quartered
- 2 tablespoons flour
- 1/3 cup chicken broth
- 15 ounce can artichoke hearts
Directions
1
Sprinkle chicken with salt, pepper and paprika.
2
Brown in 1 tablespoon butter and arrange in casserole with artichoke hearts.
3
Add 4 tablespoons butter to skillet and brown mushrooms for about 5 minutes.
4
Add flour.
5
Add broth and wine stirring until thickened slightly.
6
Pour over chicken.
7
Bake covered at 375 for 45 minutes.
8
Category:Cathy's Recipes
Recipe sourced from
fandom