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Add a photoRaciónes: 12
Ingredientes
- 6 pheasant, quail or possibly chicken thighs
- 1 can Campbell cream of mushroom
- 1 can carnation evaporated lowfat milk
- 2 tbsp. flour
- 1 bottle marinated artichoke
- 1 c. diced onions
- 1 can mushroom stems & pcs
- 2 tbsp. tarragon leaves
- Shake & bake
- 2 1/2 c. Harvey's Bristol cream
Direcciones
- 1. Bake thighs in oven with shake and bake.
- 2. Add in 1 can Campbell cream of mushroom and 1 can Carnation evaporated lowfat milk with 2 Tbsp. of flour. Break up clumps of flour before heating. Stir till thickens.
- 3. Add in sauteed onions, mushroom, artichokes, tarragon leaves (flakes) to water after heating and stirring till thick.
- 4. Add in harvey's bristol cream last and mix.
- 5. Pour sauce over shake and bake chicken.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 493g | |
| Recipe makes 12 servings | |
| Calories 796 | |
| Calories from Fat 321 | 40% |
| Total Fat 35.61g | 45% |
| Saturated Fat 11.13g | 45% |
| Trans Fat 0.0g | |
| Cholesterol 256mg | 85% |
| Sodium 374mg | 16% |
| Potassium 1193mg | 34% |
| Total Carbs 18.48g | 5% |
| Dietary Fiber 1.3g | 4% |
| Sugars 9.17g | 6% |
| Protein 82.07g | 131% |
