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Ingredientes
- 25 ounce Boneless chicken breast, sliced into bite-size pcs
- 1/2 lb Sliced mushrooms
- 1 c. Sliced green onions
- 1 c. Sherry
- 1/2 x Lemon, sliced
- 2 x Tomatoes, peeled and sliced White rice
- 2 c. Minced tomatoes
- 1 c. Lowfat sour cream Warm sauce or possibly Tabasco sauce to taste Enchilada sauce (see index)
Direcciones
- 1. Saute/fry chicken and mushrooms in butter.
- 2. Season to taste.
- 3. Add in sherry and green onions.
- 4. Heat till the sherry is reduced.
- 5. Add in Pollo Sauce and lemon.
- 6. Heat thoroughly. Serve with white rice and tomato wedges. POLLO SAUCE: To Enchilada Sauce, add in other ingredients. Heat together and serve.
- WINE: SANGRIA.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 437g | |
| Recipe makes 4 servings | |
| Calories 487 | |
| Calories from Fat 222 | 46% |
| Total Fat 24.89g | 31% |
| Saturated Fat 10.45g | 42% |
| Trans Fat 0.17g | |
| Cholesterol 121mg | 40% |
| Sodium 152mg | 6% |
| Potassium 921mg | 26% |
| Total Carbs 17.42g | 5% |
| Dietary Fiber 2.4g | 8% |
| Sugars 10.69g | 7% |
| Protein 33.89g | 54% |
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