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Chicken Garden Skillet Recipe
|Fat||1⁄4 Cup (4 tbs)|
|Broiler fryer chicken||3 Pound, cut up (1 Whole)|
|Seasoned flour||1 Tablespoon|
|Chicken broth||3⁄4 Cup (12 tbs)|
|Cooking sherry||3⁄4 Cup (12 tbs)|
|Frozen artichoke hearts||9 Ounce (1 Package)|
|Tomatoes||2 , cut into wedges|
|Onion||1 Medium, sliced|
|Green pepper||1⁄2 Medium, sliced|
Serving size: Complete recipe
Calories 3746 Calories from Fat 2336
% Daily Value*
Total Fat 259 g398.6%
Saturated Fat 74.7 g373.7%
Trans Fat 0 g
Cholesterol 1065.8 mg
Sodium 2457.2 mg102.4%
Total Carbohydrates 69 g22.9%
Dietary Fiber 10.1 g40.3%
Sugars 19.8 g
Protein 264 g528.8%
Vitamin A 88.6% Vitamin C 223.9%
Calcium 27% Iron 90.1%
*Based on a 2000 Calorie diet
Meanwhile, dredge chicken pieces in seasoned flour.
Brown slowly in the hot fat, about 10 minutes, turning once.
Reduce heat (or reduce temperature of electric skillet to 230°); add chicken broth and cooking sherry to chicken; cover and cook for 45 minutes.
Add vegetables; sprinkle with salt.
Cover; cook just till artichokes are tender, about 15 minutes.