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Ingredientes
- 1/4 c. flour
- 3 lbs. chicken, boneless breasts
- 2 tbsp. butter
- 2 tbsp. extra virgin olive oil
- 3/4 c. dry red wine
- 1/4 c. water
- 1 sm. onion, peeled & minced
- 2 cloves garlic
- 1/2 teaspoon thyme
- 1/2 of a bay leaf
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 1 med. tomato, peeled & minced
- 1/4 c. sliced mushrooms
Direcciones
- 1. Flour chicken and cook on both sides in butter and oil for about 5 min.
- 2. Mix wine, water, onion, garlic, thyme, bay leaf, salt and pepper. Add in to chicken. Cover, reduce heat and simmer for 15 min.
- 3. Add in the tomato and mushrooms to pan, cover and cook on simmer another 15 min.
- 4. Remove cover and tilt the skillet to drain and skim the fat from the sauce. Cook, uncovered 5 more min till the sauce thickens.
- 5. Serve with wide egg noodles.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 201g | |
| Recipe makes 8 servings | |
| Calories 330 | |
| Calories from Fat 170 | 52% |
| Total Fat 18.95g | 24% |
| Saturated Fat 5.93g | 24% |
| Trans Fat 0.16g | |
| Cholesterol 95mg | 32% |
| Sodium 254mg | 11% |
| Potassium 389mg | 11% |
| Total Carbs 5.38g | 1% |
| Dietary Fiber 0.5g | 2% |
| Sugars 0.89g | 1% |
| Protein 29.17g | 47% |
