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Add a photoThis is one of my fiancee's favorites. Tastes like you were in the kitchen all day, full of different flavors...but still just a variation on a theme of the basic easy chicken skillet, aka great to toss together after a long day. Enjoy!!
Ingredientes
- 2 chicken breasts
- 1 Tbs. oil
- 1 (8-oz.) can sliced mushrooms
- 1 Tbs. minced garlic
- 1 Tbs. flour
- 1 can cream of mushroom soup
- 1 C. port wine
- 1 C. water
- 1 tsp. salt
- 1/4 tsp. tarragon
- 1/4 tsp. black pepper
- 1 (15-oz) can artichokes
- Minced onion
- 2 Tbs. parsley
- 1 bag frozen peas
- Rice
Direcciones
- Cut chicken into bite-size pieces. Brown in oil with garlic.
- Drain mushrooms and add to skillet.
- Stir in flour. Add soup, wine, and water. Cook, stirring, about 10 minutes or until sauce thickens.
- Stir in salt, tarragon, peas and pepper.
- Mix drained artichokes, minced onion, and parsley into skillet.
- Heat through and serve over rice.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 415g | |
| Recipe makes 4 servings | |
| Calories 399 | |
| Calories from Fat 132 | 33% |
| Total Fat 14.79g | 18% |
| Saturated Fat 3.24g | 13% |
| Trans Fat 0.17g | |
| Cholesterol 45mg | 15% |
| Sodium 1348mg | 56% |
| Potassium 498mg | 14% |
| Total Carbs 30.58g | 8% |
| Dietary Fiber 5.6g | 19% |
| Sugars 11.1g | 7% |
| Protein 21.19g | 34% |
