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Ingredientes
- 6 chicken breast halves
- Salt
- Pepper
- Paprika
- Flour
- 1/ 4 c. butter
- 1 tbsp. oil
- 1 1/2 c. rice, uncooked
- 4 c. chicken broth
- 1 c. dry white wine
- 1/2 teaspoon tarragon
- 3 carrots, sliced
- 2 c. broccoli florets
- 1/2 c. diced red bell pepper
- 1/4 c. mushrooms, sliced
- Parsley, chopped
Direcciones
- Sprinkle chicken with salt, pepper and paprika; coat lightly with flour. Heat butter and oil in 12 inch skillet; brown chicken slowly on both sides. Add in rice and brown 5 min longer. Add in broth, wine, tarragon and carrots. Cover and simmer gently 20-25 min or possibly till chicken is tender and liquid is absorbed. Add in broccoli, red pepper and mushrooms. Cover and heat 10 min longer. Season to taste with salt and pepper. Sprinkle with parsley. 4-6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 226g | |
| Recipe makes 12 servings | |
| Calories 281 | |
| Calories from Fat 105 | 37% |
| Total Fat 11.73g | 15% |
| Saturated Fat 4.44g | 18% |
| Trans Fat 0.11g | |
| Cholesterol 55mg | 18% |
| Sodium 211mg | 9% |
| Potassium 353mg | 10% |
| Total Carbs 21.63g | 6% |
| Dietary Fiber 1.4g | 5% |
| Sugars 1.22g | 1% |
| Protein 17.49g | 28% |
