Photo: Lily Banse
Estimated Nutrition (whole recipe, rough)
906
Calories
63g
Protein
18g
Fat
114g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chicken | 100g cooked | 165 |
| Butter | 1 tbsp (14g) | 102 |
| Yogurt | 170g plain Greek | 100 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Almond | 1 almond (1.2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Tarragon | 1 tsp dried (0.5g) | 2 |
| 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
- 6 to 8 chicken breasts, boned
- 1/4 cup shortening
- 1/4 cup onions, chopped
- 3 T. flour
- 2 cups chicken broth
- 1/4 cup sherry
- 1 t. dried tarragon
- 1 t. salt
- 1 t. pepper
- 1 1/2 cups sour cream
- 4 T. slivered almonds
Directions
1
1. Brown chicken in shortening and remove.
2
2. Saute onions. Stir in flour.
3
3. Slowly add chicken broth and sherry. When liquid begins to simmer, return chicken to skillet.
4
4. Add tarragon, salt and pepper. Cook covered on low for about 45 minutes.
5
5. Stir in the sour cream and heat; do not boil.
6
6. Garnish with slivered almonds.
7
Serve over rice and add a tossed salad, green vegetable and bread for a complete meal.
8
Source: Mrs. Susan B. Garrett
Recipe sourced from
fandom