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Penthouse Chicken Recipe
|Chicken parts||2 Pound|
|Seasoned flour||1⁄4 Cup (4 tbs)|
|Shortening/Salad oil||4 Tablespoon|
|Green pepper||1⁄2 Medium, cut into strips|
|Sliced onion||1⁄2 Cup (8 tbs)|
|Thyme||1⁄4 Teaspoon, crushed|
|Canned condensed tomato soup||10 3⁄4 Ounce (1 Can)|
|Water||1⁄4 Cup (4 tbs)|
Serving size: Complete recipe
Calories 1959 Calories from Fat 802
% Daily Value*
Total Fat 90 g138.7%
Saturated Fat 22.7 g113.7%
Trans Fat 7.9 g
Cholesterol 634.9 mg
Sodium 773 mg32.2%
Total Carbohydrates 73 g24.4%
Dietary Fiber 6.8 g27.2%
Sugars 28.7 g
Protein 203 g406.9%
Vitamin A 40.1% Vitamin C 210.3%
Calcium 17.8% Iron 75.2%
*Based on a 2000 Calorie diet
Brown in skillet in hot shortening (1/4 inch deep).
Cover; cook over low heat 45 minutes.
Uncover last 10 minutes to crisp.
Remove chicken to heated platter; keep warm.
Pour off all but 2 tablespoons fat.
Add green pepper, onion, and thyme; cook until green pepper is tender.
Add remaining ingredients.
Heat; stir now and then.