Poulet Gilbert Recipe


Difficulty LevelEasyHealth IndexAverage
MethodMain Ingredient


 Chicken breasts36 Ounce
 Water1 1⁄2 Cup (24 tbs)
 Salt1 Teaspoon
 Chopped celery2 Cup (32 tbs)
 Onion1 Large
 Green pepper1 Medium
 Butter/Margarine4 Tablespoon
 Flour2 Tablespoon
 Paprika2 Teaspoon
 Pepper1⁄8 Teaspoon
 Dairy sour cream8 Ounce

Nutrition Facts

Serving size: Complete recipe

Calories 2322 Calories from Fat 957

% Daily Value*

Total Fat 109 g167.1%

Saturated Fat 60.9 g304.3%

Trans Fat 0.3 g

Cholesterol 838.9 mg

Sodium 3007.8 mg125.3%

Total Carbohydrates 81 g26.9%

Dietary Fiber 16.3 g65.1%

Sugars 30.3 g

Protein 252 g503.7%

Vitamin A 198.7% Vitamin C 287.6%

Calcium 58.2% Iron 73.1%

*Based on a 2000 Calorie diet


Combine chicken breasts, water, and 1/2 teaspoon of the salt in a large frying pan; heat to boiling; cover.
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.