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Poulet Gilbert

Chicken.Maximus's picture
  Chicken breasts 36 Ounce
  Water 1 1⁄2 Cup (24 tbs)
  Salt 1 Teaspoon
  Chopped celery 2 Cup (32 tbs)
  Onion 1 Large
  Green pepper 1 Medium
  Butter/Margarine 4 Tablespoon
  Flour 2 Tablespoon
  Paprika 2 Teaspoon
  Pepper 1⁄8 Teaspoon
  Dairy sour cream 8 Ounce

Combine chicken breasts, water, and 1/2 teaspoon of the salt in a large frying pan; heat to boiling; cover.
Simmer 30 minutes, or until chicken is tender.
Remove from broth and cool until easy to handle.
Pour broth into a 1-cup measure; add water, if needed, to make 1 cup.
Pull skin from chicken and take meat from bones; dice meat.
Saute celery, onion, and green pepper in butter or margarine until soft in same large frying pan; sprinkle flour, paprika, remaining 1/2 teaspoon salt, and pepper over top, then stir in; stir in the 1 cup chicken broth.
Cook, stirring constantly, until sauce thickens and boils 1 minute.
Stir in diced chicken and sour cream.
Heat very slowly just until hot.
Serve over cooked noodles, if you wish.

Recipe Summary

Difficulty Level: 
Side Dish

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Average: 4.1 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2322 Calories from Fat 957

% Daily Value*

Total Fat 109 g167.1%

Saturated Fat 60.9 g304.3%

Trans Fat 0.3 g

Cholesterol 838.9 mg279.6%

Sodium 3007.8 mg125.3%

Total Carbohydrates 81 g26.9%

Dietary Fiber 16.3 g65.1%

Sugars 30.3 g

Protein 252 g503.7%

Vitamin A 198.7% Vitamin C 287.6%

Calcium 58.2% Iron 73.1%

*Based on a 2000 Calorie diet

Poulet Gilbert Recipe