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Poulet Gilbert Recipe
|Chicken breasts||36 Ounce|
|Water||1 1⁄2 Cup (24 tbs)|
|Chopped celery||2 Cup (32 tbs)|
|Green pepper||1 Medium|
|Dairy sour cream||8 Ounce|
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
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.