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Chicken Breasts In Vegetable Creme

Mormon.Cook's picture
Ingredients
  Chicken breast halves 3 1⁄2 Pound
  Canned chicken broth 27 1⁄2 Ounce
  Chopped onion 1⁄2 Cup (8 tbs)
  Chopped celery 1⁄2 Cup (8 tbs)
  Chopped carrots 1 Cup (16 tbs)
  Salt 2 Teaspoon
  Vegetable cr me 4 Tablespoon
Directions

Place chicken breasts in a large pot. Add chicken broth, vegetables, and salt. Cover, and simmer gently until breasts are tender, about 1 hour. Remove breasts, cool slightly, and remove skin and bones, keeping meat in one piece. Cover well to prevent chicken from drying while you puree the broth: Increase heat; boil broth about 20 minutes, uncovered, to reduce. Put broth and vegetables through food mill, or whirl in a blender. Measure 1 1/2 cups broth-puree. Make Vegetable Crème.

Recipe Summary

Cuisine: 
American
Servings: 
10

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4.16111
Average: 4.2 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 201 Calories from Fat 24

% Daily Value*

Total Fat 3 g4.1%

Saturated Fat 0.73 g3.6%

Trans Fat 0 g

Cholesterol 92.1 mg30.7%

Sodium 531.7 mg22.2%

Total Carbohydrates 4 g1.2%

Dietary Fiber 0.59 g2.4%

Sugars 1.7 g

Protein 39 g77%

Vitamin A 44% Vitamin C 5.7%

Calcium 2.9% Iron 7.8%

*Based on a 2000 Calorie diet

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Chicken Breasts In Vegetable Creme Recipe