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Bourbon Chicken and Vegetables Recipe
|Vegetable cooking spray||1|
|Olive oil||2 Teaspoon|
|Skinned boned chicken breast halves||16 Ounce (4 Halves, 4 Ounce Each)|
|Fresh mushrooms||8 Ounce, quartered|
|Zucchini||8 Ounce, cut into 1/4-inch-thick slices|
|Canned no salt added chicken broth||1⁄2 Cup (8 tbs) (Undiluted)|
|Reduced-calorie margarine||2 Teaspoon|
|Chopped fresh parsley||1 Tablespoon|
|Cooked long grain rice||4 Cup (64 tbs) (Cooked Without Salt Or Fat)|
Serving size: Complete recipe
Calories 1543 Calories from Fat 233
% Daily Value*
Total Fat 27 g41.4%
Saturated Fat 5.1 g25.6%
Trans Fat 0.1 g
Cholesterol 265.7 mg
Sodium 1495.3 mg62.3%
Total Carbohydrates 164 g54.8%
Dietary Fiber 16.7 g66.9%
Sugars 8.3 g
Protein 134 g268.1%
Vitamin A 36.7% Vitamin C 114.5%
Calcium 12.1% Iron 34.5%
*Based on a 2000 Calorie diet
Place over medium-high heat until hot.
Add chicken; cook 3 minutes on each side.
Sprinkle with salt and pepper.
Place mushrooms and zucchini over chicken.
Pour broth and bourbon over chicken and vegetables.
Cover, reduce heat, and simmer 15 minutes.
Uncover and cook 5 additional minutes.
Transfer chicken and vegetables to a serving platter, using a slotted spoon; keep warm.
Bring chicken broth mixture in skillet to a boil; cook 2 minutes.
Add margarine and parsley, stirring until margarine melts.
To serve, place 1 cup rice on each plate, and top evenly with chicken mixture.
Spoon chicken broth mixture evenly over chicken and vegetables.