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Receta Pan Roasted Chicken Breast With Sweet Corn And Potato Ragout

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Raciónes: 4

Ingredientes

Cost per serving $4.35 view details

Direcciones

  1. Place a heavy skillet on high heat. Add in vegetable oil. Season chicken with salt and pepper. Add in to skillet skin side up and cook till golden, about 2 min. Turn over on to skin side. Cover skillet. Cook 1 minute longer. Turn heat off and leave pan undisturbed for 12 to 15 min.
  2. Remove chicken and place skin side up on a baking sheet. Pour excess oil from skillet. Add in stock, cream and all vegetables. Bring to boil, boil about 3 to 5 min till liquid is slightly thickened. Remove from heat.
  3. Add in chives and cheese. Taste for seasoning, adding salt and pepper as required.
  4. Place chicken under broiler to crisp skin, if needed. Divide ragout onto 4 dinner plates. Slice each breast into 3 and place on top of ragout.
  5. Serves
  6. Wine Country

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Nutrition Facts

Amount Per Serving %DV
Serving Size 420g
Recipe makes 4 servings
Calories 555  
Calories from Fat 329 59%
Total Fat 36.99g 46%
Saturated Fat 16.01g 64%
Trans Fat 0.28g  
Cholesterol 169mg 56%
Sodium 318mg 13%
Potassium 902mg 26%
Total Carbs 16.49g 4%
Dietary Fiber 3.1g 10%
Sugars 3.13g 2%
Protein 39.66g 63%
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