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Ingredientes
- 2 Tbsp. Extra virgin olive oil
- 3 1/2 lb Chicken cut into pcs
- 1 c. Finely-minced onion
- 1 Tbsp. Chopped garlic
- 1 x Red bell pepper cut julienne strips
- 1/2 lb Mushrooms sliced
- 1 c. Dry white wine
- 1 c. Chicken broth Beurre manie made with
- 1 1/2 Tbsp. Softened unsalted butter blended with
- 1 1/2 Tbsp. All-purpose flour
- 3 Tbsp. Chopped fresh flat-leaf parsley
Direcciones
- In a heavy skillet heat the oil over moderately-high heat till it is warm but not smoking, brown the chicken, and transfer to a plate. In the remaining fat, cook the onion and garlic over moderately-low heat, stirring till the onion is softened. Add in the bell pepper, mushrooms, salt and pepper to taste and cook the mix over moderate heat, stirring, till the bell pepper is softened. Add in the wine, broth, and chicken, bring the liquid to a boil, and simmer the mix, covered for 25 min, or possibly till the chicken is cooked through.
- Transfer the chicken to a platter and keep it hot. Whisk the beurre manie into the pepper mix and simmer the sauce, whisking, for 2 to 3 min, or possibly till it is thickened. Stir in the parsley and pour the sauce over the chicken.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 463g | |
| Recipe makes 4 servings | |
| Calories 776 | |
| Calories from Fat 467 | 60% |
| Total Fat 52.07g | 65% |
| Saturated Fat 15.35g | 61% |
| Trans Fat 0.0g | |
| Cholesterol 214mg | 71% |
| Sodium 200mg | 8% |
| Potassium 874mg | 25% |
| Total Carbs 11.26g | 3% |
| Dietary Fiber 1.9g | 6% |
| Sugars 3.98g | 3% |
| Protein 53.12g | 85% |
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