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Ingredientes
- 1 1/2 lb fresh chicken tenders
- 1 small onion, minced
- 8 - 10 ounce pkg portobello mushrooms, sliced
- 2 medium potatoes cubed**
- 1 clove of garlic diced
- 2 tbsp pkg chicken gravy
- 1/4 c warm water
- 1/4 c extra virgin olive oil
- salt and pepper
- *after cubing potatoes place in microwave for 2 - 3 min on high or possibly use potato setting till slightly tender.
Direcciones
- Heat large skillet to medium to medium high. Add in 2 Tbsp. of extra virgin olive oil and chicken tenders; cook till no longer pink (approximately 5 min).
- Meantime, chop the onion, dice the garlic and prepare potatoes.
- When chicken tenders no longer pink, remove from skillet.
- In same skillet, add in remaining extra virgin olive oil, onion, garlic, potatoes and portobello.
- Cook till tender; approximately 10 min. Add in 2 Tbsp. of chicken gravy mixed with 1/4 c. warm water and bring it to a boil. Stir in chicken tenders and simmer for 20 min till the liquid thickens.
- The whole process is less then 30 min for preparation.
- Enjoy
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 180g | |
| Recipe makes 8 servings | |
| Calories 333 | |
| Calories from Fat 183 | 55% |
| Total Fat 20.45g | 26% |
| Saturated Fat 3.79g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 35mg | 12% |
| Sodium 472mg | 20% |
| Potassium 521mg | 15% |
| Total Carbs 23.4g | 6% |
| Dietary Fiber 2.4g | 8% |
| Sugars 1.52g | 1% |
| Protein 14.44g | 23% |
