Chicken Amandine With Rice Ring
|Chicken broth||3 Cup (48 tbs)|
|Light cream||3 Cup (48 tbs)|
|Butter/Margarine||1⁄2 Cup (8 tbs)|
|Mushrooms||1 1⁄2 Pound, sliced|
|Flour||2⁄3 Cup (10.67 tbs)|
|Salt||1 1⁄2 Teaspoon|
|Liquid red pepper seasoning||3⁄4 Teaspoon|
|Diced cooked chicken||6 Cup (96 tbs)|
|Toasted slivered almonds||1⁄2 Cup (8 tbs)|
Combine chicken broth and cream; reserve.
Melt butter or margarine over low heat.
Add mushrooms and cook, stirring occasionally, 10 minutes.
Add flour; stir to a paste.
Add chicken broth mixture.
Cook, stirring constantly, until mixture thickens and comes to a boil.
Stir in salt, red pepper seasoning, chicken; heat to serving temperature.
Turn into Rice Ring; sprinkle with almonds.
Serving size: Complete recipe
Calories 5449 Calories from Fat 3464
% Daily Value*
Total Fat 391 g602%
Saturated Fat 210.8 g1054.1%
Trans Fat 0 g
Cholesterol 2049 mg683%
Sodium 6138.2 mg255.8%
Total Carbohydrates 123 g40.9%
Dietary Fiber 15.1 g60.5%
Sugars 17.6 g
Protein 369 g738.9%
Vitamin A 219.4% Vitamin C 94.2%
Calcium 85.2% Iron 124.3%
*Based on a 2000 Calorie diet