Estimated Nutrition (whole recipe, rough)
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Butter | 1 tbsp (14g) | 102 |
| Walnut | 1 walnut half (4g) | 26 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Sauce | 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
- 30 g butter
- Salt to taste
- Freshly ground pepper
- Garlic to taste
- Tomato or walnut sauce
Directions
Clean, wash and cut the bird lengthwise along the breast.
Spread out the bird and rub it with crushed garlic and salt on both sides.
Heat the butter in a skillet and when hot put in the bird and cover with a flat lid.
Put a heavy weight on the lid to keep the bird pressed flat to the bottom of the skillet.
Fry until golden brown, turn it over and cook over medium heat for another 30 minutes.
This fried chicken may be served with or without a garnishing.
If garnishing is desired, serve fried potatoes, tomatoes, boiled rice, cucumbers, etc.
Separately pass a tart tomato or walnut sauce.
Category:Georgian Recipes
Category:Georgian Meat Dishes