Photo: Lily Banse
Chicken Saute with Triple Berry Glaze
9 ingredients
20 min + 15 min
4 servings
openrecipes
"Pan-fried chicken gets a hint of sweetness from berry preserves and a zesty kick from horseradish in this quick and tasty preparation."
Estimated Nutrition (whole recipe, rough)
952
Calories
49g
Protein
19g
Fat
142g
Carbs
Counts 7 of 9 ingredients — the other 2 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 |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Berry | not in our table | 0 |
| Horseradish | 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 teaspoon salt
- 1 1/2 teaspoons freshly ground black pepper
- 1/2 cup Pillsbury BEST® All Purpose Flour
- 2 pounds boneless, skinless chicken breast tenders
- 3 tablespoons Crisco® Puritan Canola Oil with Omega-3 DHA, divided, or more as needed
- 1 (12 ounce) jar Smucker's® Orchard's Finest™ Northwest Triple Berry Preserves
- 2 tablespoons prepared horseradish
- Rice pilaf, prepared (optional)
- 2 teaspoons fresh chopped Italian parsley, if desired
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes