Poulet Gilbert Recipe
Ingredients
| Chicken breasts | 36 Ounce | |
| Water | 1 1⁄2 Cup (24 tbs) | |
| Salt | 1 Teaspoon | |
| Chopped celery | 2 Cup (32 tbs) | |
| Onion | 1 Large | |
| Green pepper | 1 Medium | |
| Butter/Margarine | 4 Tablespoon | |
| Flour | 2 Tablespoon | |
| Paprika | 2 Teaspoon | |
| Pepper | 1⁄8 Teaspoon | |
| Dairy sour cream | 8 Ounce |
Nutrition Facts
Serving size: Complete recipe
Calories 2761 Calories from Fat 1174
% Daily Value*
Total Fat 133 g204.2%
Saturated Fat 67.7 g338.5%
Trans Fat 0 g
Cholesterol 246.9 mg82.3%
Sodium 2345 mg97.7%
Total Carbohydrates 81 g26.9%
Dietary Fiber 16.3 g65.1%
Sugars 30.3 g
Protein 324 g648.8%
Vitamin A 194.4% Vitamin C 267.2%
Calcium 47% Iron 32.3%
*Based on a 2000 Calorie diet
Directions
Simmer 30 minutes, or until chicken is tender.
Remove from broth and cool until easy to handle.
Pour broth into a 1-cup measure; add water, if needed, to make 1 cup.
Pull skin from chicken and take meat from bones; dice meat.
Saute celery, onion, and green pepper in butter or margarine until soft in same large frying pan; sprinkle flour, paprika, remaining 1/2 teaspoon salt, and pepper over top, then stir in; stir in the 1 cup chicken broth.
Cook, stirring constantly, until sauce thickens and boils 1 minute.
Stir in diced chicken and sour cream.
Heat very slowly just until hot.
Serve over cooked noodles, if you wish.
Chef
