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Chicken In Herb Sauce Recipe
|Chicken||3 Pound, cut up|
|Chicken stock||1 Cup (16 tbs)|
|Onions||2 , chopped|
|Mushrooms||1 Cup (16 tbs), sliced|
|Carrot||1⁄2 Cup (8 tbs), coarsely chopped|
|Celery stalks||3 , cut in half|
|Thyme||1⁄4 Teaspoon, crushed|
|Garlic||1 Clove (5 gm), minced|
Serving size: Complete recipe
Calories 2809 Calories from Fat 1395
% Daily Value*
Total Fat 155 g238%
Saturated Fat 44.1 g220.3%
Trans Fat 0 g
Cholesterol 918.9 mg
Sodium 1390.5 mg57.9%
Total Carbohydrates 51 g16.9%
Dietary Fiber 10.2 g40.8%
Sugars 22.4 g
Protein 290 g580%
Vitamin A 271.1% Vitamin C 79.3%
Calcium 32.8% Iron 78.3%
*Based on a 2000 Calorie diet
2. Combine all ingredients. Bring to boil, cover, and simmer 45 minutes.
3. Discard bay leaf and celery.
4. Remove chicken and vegetables and place in serving bowl. Keep warm.
5. Boil sauce until reduced to about 1/2 cup. Pour over chicken.