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Chicken And Potatoes In A Mushroom Cream Sauce Recipe
|Tiny new potatoes||400 Gram, halved (Unpeeled)|
|Vegetable oil||2 Teaspoon|
|Chicken thigh cutlet||1 1⁄4 Kilogram (8 In Number)|
|Button mushrooms||200 Gram, coarsely chopped|
|Garlic||2 Clove (10 gm), crushed|
|Dry white wine||60 Milliliter (1/4 Cup)|
|Shredded fresh basil||2 Tablespoon|
Serving size: Complete recipe
Calories 3636 Calories from Fat 1286
% Daily Value*
Total Fat 141 g216.5%
Saturated Fat 39.2 g195.9%
Trans Fat 0 g
Cholesterol 444.2 mg
Sodium 4976.6 mg207.4%
Total Carbohydrates 366 g122%
Dietary Fiber 8.3 g33.3%
Sugars 115.5 g
Protein 204 g408%
Vitamin A 93.2% Vitamin C 105.9%
Calcium 83% Iron 12.7%
*Based on a 2000 Calorie diet
Cover to keep warm.
Meanwhile, heat oil in large pan; cook chicken, in batches, until browned both sides and cooked through.
Cover chicken to keep warm.
Drain away all but 1 tablespoon of the pan drippings.
Add mushrooms and garlic; cook, stirring, about 2 minutes or until mushrooms are browned lightly.
Add wine; cook, stirring, until liquid is almost evaporated.
Add cream and basil; cook, stirring, until sauce thickens slightly.
Pat potato pieces dry with absorbent paper.
Stir potatoes into the mushroom cream sauce until heated through; serve with hot chicken.