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Garden Fresh Chicken Breast

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  Chicken breasts 8 , halved
  Flour 2 Tablespoon
  Salt 2 Teaspoon
  Pepper 1⁄2 Teaspoon
  Butter 2 Tablespoon
  Garlic 1 Clove (5 gm), crushed
  Mushrooms 1⁄2 Pound, thinly sliced
  Shelled green peas 1 Cup (16 tbs)
  Whole bay leaves 2
  Celery stalks 2 , finely chopped
  Dry white wine 1⁄2 Cup (8 tbs)
  Fresh parsley 2 Tablespoon, chopped

Soak pot, top and bottom, in water for fifteen minutes.
In paper bag, mix flour, salt and pepper.
Shake chicken in mixture.
Brown chicken in butter and garlic, put browned chicken in bottom of pot.
Add sliced mushrooms, shelled peas, bay leaves and celery.
Heat chicken drippings in saucepan and add white wine and parsley.
Mix well and pour over chicken.
Place covered pot in cold oven.
Set temperature to 480 degrees.
Cook 45 minutes. (Do not overcook.)

Recipe Summary

Main Dish

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Average: 4.2 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2145 Calories from Fat 382

% Daily Value*

Total Fat 43 g66.3%

Saturated Fat 20.2 g101.1%

Trans Fat 0.3 g

Cholesterol 862.6 mg287.5%

Sodium 4895.6 mg204%

Total Carbohydrates 62 g20.7%

Dietary Fiber 12.9 g51.5%

Sugars 15.4 g

Protein 339 g677.4%

Vitamin A 81% Vitamin C 110.3%

Calcium 28.2% Iron 87.6%

*Based on a 2000 Calorie diet

Garden Fresh Chicken Breast Recipe