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Chicken Skillet

American.Kitchen's picture
  Flour 1⁄3 Cup (5.33 tbs)
  Salt 1 Teaspoon
  Paprika 1 Teaspoon
  Ground sage 1⁄4 Teaspoon
  Pepper 1⁄4 Teaspoon
  Frying chickens 1 , cut up
  Vegetable shortening 1⁄4 Cup (4 tbs)
  Sugar 1 Teaspoon
  Chicken broth 1 Can (10 oz)
  Lemon juice 1 Tablespoon
  Sliced carrots 1 Cup (16 tbs)
  Onion 1 Medium, sliced
  Chopped parsley 2 Tablespoon

Combine flour, salt, paprika, sage, and pepper in paper or plastic bag; add chicken, a few pieces at a time, and shake to coat.
Reserve excess flour mixture.
In skillet, brown chicken on all sides in hot vegetable shortening.
Remove chicken.
Stir reserved flour mixture and sugar into pan drippings; add chicken broth.
Cook and stir until thickened and bubbly.
Stir in lemon juice, carrots, onion, and parsley.
Return chicken to skillet.
Cover and cook until vegetables and chicken are tender, 40 to 45 minutes; stir occasionally.

Recipe Summary

Difficulty Level: 
Main Dish

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Average: 4.5 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3593 Calories from Fat 1968

% Daily Value*

Total Fat 219 g337.4%

Saturated Fat 60.6 g303.2%

Trans Fat 6.7 g

Cholesterol 1005 mg335%

Sodium 3750.6 mg156.3%

Total Carbohydrates 76 g25.3%

Dietary Fiber 11.5 g46%

Sugars 22.1 g

Protein 315 g629.6%

Vitamin A 542.2% Vitamin C 122%

Calcium 33.3% Iron 100.2%

*Based on a 2000 Calorie diet

Chicken Skillet Recipe