Estimated Nutrition (whole recipe, rough)
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Milk | 1 cup (244ml) whole | 149 |
| Vegetable | 1 tbsp (14g) | 120 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Garlic | 1 clove (3g) | 4 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Soup | 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
- 4 skinless, boneless chicken breast halves
- ⅛ tsp garlic powder
- 1 can cream of mushroom soup
- ½ cup milk
- 1 tbsp lemon juice
- ¼ tsp basil
- bag of frozen vegetables
Directions
Sprinkle chicken with garlic powder spray skillet with cooking spray and heat over medium high heat 1 minute.
Cook chicken 10 minutes or until browned.
Set aside.
Add soup, milk, lemon juice, basil and vegetables.
Heat to a boil.
Return chicken to pan.
Cover and cook over low heat 10 minutes or until chicken is done.
Category:Cathy's Recipes
Category:Chicken breast Recipes
Category:Vegetable Recipes