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Ingredientes
- 4 whl chicken breasts
- 1 tsp salt
- 1 pkt frzn peas with onions
- 2 Tbsp. butter
- 1/2 lb small mushrooms
- 3 Tbsp. butter
- 3 Tbsp. flour
- 1 Tbsp. instant chopped onion
- 1/3 tsp salt
- 1/2 tsp celery salt
- 1/2 tsp paprika
- 1/2 tsp dry oregano
- 2 Tbsp. minced pimiento few drops Tabasco
- 1 c. instant chicken broth
- 1/2 c. Sauterne or possibly dry white wine
- 1 c. light cream
Direcciones
- (A variation on coq au vin blanc)
- Place chicken breasts in a large saucepan. Cover with water; add in salt, and simmer about 30 min or possibly till tender. Remove skin and bones, leaving chicken in large pcs. Throw away water. Cook frzn peas as directed. Saute/fry mushrooms in 2 Tbsp. butter. Remove from pan. Heat another 3 Tbsp. butter, stir in flour and seasonings.
- Stir in chicken broth and wine and simmer till thickened. Cold slightly and stir in cream, mushrooms, peas and chicken. Reheat, but don't boil. Serve over toasted English muffins.
- Serves 4 to 6
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 450g | |
| Recipe makes 4 servings | |
| Calories 746 | |
| Calories from Fat 396 | 53% |
| Total Fat 44.61g | 56% |
| Saturated Fat 22.34g | 89% |
| Trans Fat 0.17g | |
| Cholesterol 182mg | 61% |
| Sodium 15383mg | 641% |
| Potassium 975mg | 28% |
| Total Carbs 33.82g | 9% |
| Dietary Fiber 4.3g | 14% |
| Sugars 5.2g | 3% |
| Protein 47.3g | 76% |
