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Chicken In A Pan

Fettuccine.Inn's picture
  Broiler fryer chicken 1 , cut into pieces
  Lemon juice 1 Tablespoon
  Salt 1 Teaspoon
  Black pepper To Taste
  Dried tarragon 1 Teaspoon
  Butter 2 Tablespoon
  Vegetable oil 2 Tablespoon
  Peeled diced tomatoes 2 Cup (32 tbs)
  Onions 2 Medium, sliced and separated into rings
  Green pepper 1 , cut into strips
  Chicken broth 1 1⁄2 Cup (24 tbs)
  Chablis/White wine / chicken broth 1⁄2 Cup (8 tbs)
  Tomato paste 1⁄4 Cup (4 tbs)
  Ditalini 1 Cup (16 tbs)

Sprinkle chicken with lemon juice, salt, pepper and tarragon.
In a large skillet, heat butter and oil.
Brown chicken slowly on all sides.
Add tomatoes, onion rings, green pepper strips, 1/2 cup chicken broth, wine and tomato paste.
Cover and bring to a boil over high heat.
Reduce heat and simmer about 45 minutes until chicken is tender.
Remove chicken and keep warm.
Add remaining 1 cup broth to the vegetables; bring to a boil.
Stir in macaroni.
Bring to a boil again, stirring constantly.
Reduce heat and cook 10 minutes.
Place chicken in center of a warm platter.
Arrange macaroni around chicken.
Serve immediately.
Makes 6 servings.

Recipe Summary

Side Dish

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Average: 4.4 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 4560 Calories from Fat 2548

% Daily Value*

Total Fat 284 g436.3%

Saturated Fat 84.4 g421.9%

Trans Fat 0 g

Cholesterol 1189.4 mg396.5%

Sodium 4103.9 mg171%

Total Carbohydrates 164 g54.5%

Dietary Fiber 23.4 g93.4%

Sugars 35.2 g

Protein 308 g615.5%

Vitamin A 175.4% Vitamin C 448.3%

Calcium 58.2% Iron 116.3%

*Based on a 2000 Calorie diet


Chicken In A Pan Recipe