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Chicken Saute With Asparagus And Carrots Recipe
|Chicken||3 1⁄2 Pound, cut into 9 pieces (1 Chicken, 3 To 3 1/2 Pound)|
|Vegetable oil||1 Tablespoon|
|Carrots||3 Medium, peeled and thickly sliced or cut into nuggets|
|Asparagus||1 1⁄4 Pound, peeled and trimmed (1 Bunch)|
|Madeira||1⁄2 Cup (8 tbs)|
|Whipping cream||1⁄2 Cup (8 tbs)|
|Poached leek strips||1⁄4 Cup (4 tbs)|
|Freshly ground pepper||To Taste|
Serving size: Complete recipe
Calories 3965 Calories from Fat 2204
% Daily Value*
Total Fat 245 g377.2%
Saturated Fat 87.4 g436.8%
Trans Fat 0 g
Cholesterol 1266 mg
Sodium 1608.2 mg67%
Total Carbohydrates 57 g19%
Dietary Fiber 18 g71.9%
Sugars 29.2 g
Protein 337 g673.8%
Vitamin A 736.1% Vitamin C 79.1%
Calcium 48.2% Iron 148.3%
*Based on a 2000 Calorie diet
Sprinkle lightly on all sides with salt and pepper.
Heat oil with butter in heavy 12-inch skillet over medium-high heat.
Add chicken (in batches if necessary) and brown lightly on all sides, about 10 minutes; do not crowd.
Transfer each piece to plate as it browns using slotted spoon.
Return all chicken to skillet with juices remaining on plate.
Reduce heat to low; cover and simmer until breast pieces are tender, about 15 minutes.
Transfer breast pieces to platter.
Cover and keep warm.
Continue cooking remaining chicken until tender, about 5 minutes.
Place on platter.
While chicken is cooking, place carrots in medium saucepan.
Cover with water and season with salt.
Bring to boil.
Reduce heat, cover and simmer until barely tender, for 15 to 20 minutes.