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Chicken Saute

the.instructor's picture
  Garlic 1 Clove (5 gm), minced / mashed
  Dry white wine 1 Cup (16 tbs)
  Mushrooms/1 can, 8 ounce, sliced mushrooms, drained 1⁄2 Pound, thinly sliced
  Crumbled dried rosemary/Marjoram 1⁄2 Teaspoon
  Chopped parsley 2 Tablespoon
  Broiler fryer chicken 3 1⁄2 Pound, cut up
  Olive oil/Salad oil 1⁄4 Cup (4 tbs)
  Flour 1 Tablespoon
  Salt To Taste
  Pepper To Taste

Coat chicken pieces with flour.
Heat the oil in a large frying pan and saute chicken in it until golden brown on all sides.
Remove chicken to a baking pan.
Saute garlic and mushrooms in the remaining oil until limp.
Add parsley, wine, salt and pepper to taste, and herbs if desired.
Pour over chicken. (At this point you may refrigerate and bake later.) Bake uncovered in a 350° oven for about 45 minutes or until tender, basting frequently.

Recipe Summary

Difficulty Level: 
Side Dish

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Average: 4.1 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 4220 Calories from Fat 2648

% Daily Value*

Total Fat 295 g453.4%

Saturated Fat 76.2 g381.1%

Trans Fat 0 g

Cholesterol 1190.6 mg396.9%

Sodium 1551.1 mg64.6%

Total Carbohydrates 30 g10.1%

Dietary Fiber 4.9 g19.5%

Sugars 6.4 g

Protein 305 g610.8%

Vitamin A 96.6% Vitamin C 121.9%

Calcium 28.9% Iron 109.7%

*Based on a 2000 Calorie diet

Chicken Saute Recipe