Chicken And Zucchini In Vermouth
|Frying chicken/2 to 3 pounds meaty pieces of fryer chicken||2 1⁄2 Pound, disjointed (1 Chicken)|
|Fresh lemon juice||1 Tablespoon|
|Flour||1⁄4 Cup (4 tbs)|
|Grated parmesan cheese||6 Tablespoon|
|Salad oil||2 Teaspoon (Light Variety)|
|Garlic||1 Clove (5 gm)|
|Green onions/Shallots||4 , chopped|
|Young zucchini||5 Small (4 To 5 Inches Long)|
|Dry vermouth/Dry white table wine such as chenin blanc||1⁄4 Cup (4 tbs)|
|Light cream||1 Cup (16 tbs)|
|Minced parsley||2 Tablespoon|
|Freshly ground black pepper||To Taste|
Sprinkle chicken with lemon juice and season with salt and pepper.
Combine flour and 1/4 cup Parmesan.
Roll chicken in mixture to coat evenly.
Heat butter and oil in heavy frying pan, add chicken, and brown on both sides, turning as necessary.
Remove to 2-quart casserole and grate garlic over it.
In 1 tablespoon of fat drippings in frying pan, cook onions or shallots a few minutes, until soft.
Remove tips from zucchini and cut into chunks 1/2 to 3/4 inch thick.
Stir in pan until coated with fat.
Add Vermouth, stir up brown particles from bottom and blend in cream and parsley.
When hot, pour over chicken.
Tuck zucchini chunks around chicken under sauce.
Sprinkle remaining Parmesan over all and cover dish.
Bake in 350°F oven until chicken and zucchini are tender, 30 to 40 minutes (uncover last 10 minutes).
Zucchini should retain color and shape.
Serving size: Complete recipe
Calories 4130 Calories from Fat 2738
% Daily Value*
Total Fat 307 g472.4%
Saturated Fat 127.1 g635.5%
Trans Fat 0.2 g
Cholesterol 1260.6 mg420.2%
Sodium 2742.5 mg114.3%
Total Carbohydrates 69 g22.9%
Dietary Fiber 12.2 g48.8%
Sugars 16.5 g
Protein 266 g531.2%
Vitamin A 222.4% Vitamin C 362.6%
Calcium 150.4% Iron 103.2%
*Based on a 2000 Calorie diet