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Ingredientes
- 1 tbsp. butter
- 1/2 c. sliced mushrooms
- 6 boneless, skinless chicken breasts
- 1 (10 1/4 ounce.) can golden brown mushroom soup, undiluted
- 1/4 c. red cooking wine
- 12 slices dry beef
- 1/2 c. plain yogurt
- 1 teaspoon dill weed
- Warm cooked rice
Direcciones
- Saute/fry mushrooms in butter, drain, set aside. Place chicken in a lightly greased 12 x 8 x 2 inch baking dish. Layer dry beef and mushrooms over chicken. Combine soup, wine, yogurt and spoon over dry beef. Sprinkle with dill weed. Cover with foil. Bake at 350 degrees for 1 hour. Serve over warm cooked rice. 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 412g | |
| Recipe makes 2 servings | |
| Calories 374 | |
| Calories from Fat 125 | 33% |
| Total Fat 14.03g | 18% |
| Saturated Fat 6.69g | 27% |
| Trans Fat 0.04g | |
| Cholesterol 110mg | 37% |
| Sodium 1303mg | 54% |
| Potassium 558mg | 16% |
| Total Carbs 17.27g | 5% |
| Dietary Fiber 1.5g | 5% |
| Sugars 4.61g | 3% |
| Protein 37.36g | 60% |
