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Ingredientes
- 2 frying chickens, cut into pcs
- 1 c. all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 c. butter
- 2 c. dairy lowfat sour cream
- 1 c. water
- 2 teaspoon tarragon
- 12 ounce. mushrooms, diced
- 2 c. minced scallions
- 1/4 c. butter
- 2 tbsp. lemon juice
- Fresh parsley (optional)
Direcciones
- Dredge chicken in mix of flour, salt and pepper. Shake off excess. Heat 1/2 c. butter in a skillet. Brown chicken pcs on all sides. Transfer to large shallow casserole or possibly baking dish as pcs are browned.
- Mix lowfat sour cream, water, tarragon and pour over chicken. Cover loosely with foil. Bake in preheated 325 degree oven for 45 min or possibly till chicken is tender.
- Lightly saute/fry and stir mushrooms and scallions in 1/4 c. butter and lemon juice. Add in salt and pepper to taste. Spoon over chicken and bake uncovered 15 min longer. Garnish with parsley. Serves 6.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 335g | |
| Recipe makes 12 servings | |
| Calories 668 | |
| Calories from Fat 449 | 67% |
| Total Fat 50.27g | 63% |
| Saturated Fat 20.6g | 82% |
| Trans Fat 0.0g | |
| Cholesterol 205mg | 68% |
| Sodium 455mg | 19% |
| Potassium 597mg | 17% |
| Total Carbs 11.47g | 3% |
| Dietary Fiber 1.0g | 3% |
| Sugars 2.27g | 2% |
| Protein 41.42g | 66% |
