Estimated Nutrition (whole recipe, rough)
Counts 12 of 14 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Milk | 1 cup (244ml) whole | 149 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Red Bell Pepper | 1 medium (119g) | 31 |
| Fennel | 1/2 bulb (87g) | 27 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Water | not in our table | 0 |
| 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
- 2 skinless, boneless chicken breast halves
- 1 tablespoon olive oil
- 1 teaspoon butter
- 1 teaspoon lemon pepper
- 1 bulb fennel, trimmed and thinly sliced
- ¼ cup cream sherry
- 1½ cups sliced cremini mushrooms
- ¼ cup diced red bell pepper
- 3 tablespoons finely minced fresh parsley
- 1 cup buttermilk
- ½ cup half-and-half cream
- 1½ cups water
- 2 teaspoons chicken soup base
Directions
Heat oil and butter in a saucepan over medium-high heat.
Brown chicken on both sides then reduce heat to medium.
Add lemon pepper, fennel and cream sherry.
Simmer until chicken is cooked through but not dry.
When chicken is cooked, remove it from the pan and set aside to cool.
While chicken is cooling, add mushrooms, red pepper, parsley, buttermilk, half and half, water and chicken soup base; stir.
Tear chicken into bite sized pieces and return them to the soup.
Heat until warmed through but do not boil, mushrooms and peppers should still be firm.