Estimated Nutrition (whole recipe, rough)
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Water | 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
- 1 chicken
- 1 tbsp butter
- 2 tbsp extra virgin olive oil
- salt and white pepper to taste
- 4 tbsp fresh rosemary
- 1 cup flour
- 40 large peeled garlic cloves
- 1 cup dry white wine (or water)
- 4 cups chicken stock
- ½ cup heavy cream
Directions
Heat the butter and olive oil in a deep heavy skillet.
Season the chicken with salt, pepper and rosemary.
Toss in flour.
When the pan is hot, but not smoking, add the chicken, skin side down.
Sauté chicken until golden brown on both sides.
Remove from pan.
Add garlic cloves and saute until light brown.
Add white wine and chicken stock.
Return chicken to pan.
Cover and simmer for 30 minutes.
Remove chicken and keep warm.
Turn heat to high and reduce liquid by ⅔.
Remove from heat and add to blender, add cream and puree sauce.
Adjust seasoning and serve over chicken.
Category:Cathy's Recipes
Category:Halloween Recipes
Category:Chicken Recipes
Category:Garlic Recipes
Category:Rosemary Recipes
Category:White wine Recipes
Category:Chicken stock Recipes
Category:Heavy cream Recipes