Photo: Lily Banse
Estimated Nutrition (whole recipe, rough)
1166
Calories
54g
Protein
31g
Fat
161g
Carbs
What these numbers assume — 14 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Mushrooms | 1/2 cup sliced (35g) | 15 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Tarragon | 1 tsp dried (0.5g) | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| 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 pound boned and skinned chicken breast strips
- 1/3 cup cornstarch
- 1 teaspoon salt
- 1/2 teaspoon thyme
- 1/4 teaspoon ground black pepper
- 2 tablespoons butter or margarine
- 2 tablespoons vegetable oil
- 1 cup sliced green onions
- 1 8-ounce can sliced mushrooms, drained
- 1/2 teaspoon tarragon
- 1 1/2 cups chicken broth
- 1/4 cup dry sherry
- 3 fresh tomatoes, peeled and cut into eighths
- 3 cups hot cooked rice
- 2 tablespoons chopped fresh parsley for garnish
- =
Directions
1
Dredge chicken in cornstarch seasoned with salt, thyme, and pepper. Cook chicken in butter and oil in large skillet over medium heat until brown on all sides.
2
Stir in onions and mushrooms; continue cooking 2 minutes. Add tarragon, broth and sherry; cover and simmer 10 minutes. Stir in tomatoes; cover and cook 5 minutes longer. Serve over hot rice. Garnish with parsley.
Recipe sourced from
fandom