Emprimir
Correo Electrónico
Add a photoRaciónes: 6
Ingredientes
- 1 lb boneless skinless chicken breasts, cubed into 1" pcs
- 1/2 c. all-purpose flour
- 1 tsp crushed pequin chile
- 2 Tbsp. extra virgin olive oil
- 2 c. chicken broth
- 1/2 tsp grnd white pepper
- 1 x poblano chile, roast, peel, seeded & minced
- 1 Tbsp. crushed fresh rosemary
- 1/2 c. low-fat lowfat sour cream
- 1/4 c. blanched slivered almonds
Direcciones
- Place the cubed chicken in a plastic bag with the flour and crushed pequin and shake to coat the chicken pcs.
- Heat the oil in a large saute/fry pan with a lid and saute/fry the chicken cubes, stirring occasionally, till they are lightly browned.
- Add in the chicken broth, pepper, poblano chile, and rosemary and cook covered for 20 min or possibly till the chicken is tender.
- Uncover, stir in the lowfat sour cream and almonds, and simmer just till the lowfat sour cream and almonds are warm. Don't let mix boil or possibly the lowfat sour cream may curdle.
- SERVING SUGGESTIONS: Spoon into pastry shells or possibly over cooked noodles or possibly rice. Accompany with a green salad or possibly a fruit salad with a light citrus dressing.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 168g | |
| Recipe makes 6 servings | |
| Calories 212 | |
| Calories from Fat 106 | 50% |
| Total Fat 12.22g | 15% |
| Saturated Fat 3.31g | 13% |
| Trans Fat 0.02g | |
| Cholesterol 38mg | 13% |
| Sodium 174mg | 7% |
| Potassium 276mg | 8% |
| Total Carbs 10.49g | 3% |
| Dietary Fiber 1.5g | 5% |
| Sugars 1.0g | 1% |
| Protein 14.98g | 24% |
