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Sauteed Potatoes With Chicken And Mushrooms Recipe
|Potatoes||3 Medium, peeled, sliced and cooked|
|Oil||15 Milliliter (1 Tablespoon)|
|Butter||20 Milliliter (1 1/2 Tablespoon)|
|Onion||1 , peeled and sliced|
|Mushrooms||1⁄4 Pound, sliced (110 Gram)|
|Cooked chicken meat||1⁄2 Pound (225 Gram)|
|Cream||125 Milliliter (1/2 Cup)|
|Sherry||15 Milliliter (1 Tablespoon)|
Calories 432 Calories from Fat 148
% Daily Value*
Total Fat 16 g25.1%
Saturated Fat 6.2 g31%
Trans Fat 0 g
Cholesterol 57.2 mg
Sodium 133.1 mg5.5%
Total Carbohydrates 53 g17.6%
Dietary Fiber 3.8 g15.2%
Sugars 14 g
Protein 19 g38.1%
Vitamin A 7.1% Vitamin C 48%
Calcium 9.9% Iron 10.7%
*Based on a 2000 Calorie diet
1 Preheat the oven to at 350°F (180°C)
2 Drain the potatoes.
3 Carefully pat dry with paper towels.
4 In a frying pan heat oil.
5 Fry potatoes until golden brown.
6 Season and remove with a slotted spoon.
7 Keep hot in the oven, (or microwave on HIGH 2 minutes when ready to use).
8 In the same pan, melt butter.
9 Fry onion until transparent.
10 Stir in mushrooms and cook for another 1 minute.
11 Add chicken meat and cook, stirring, for 4 minutes (or microwave butter and onion on HIGH 2 minutes, add mushrooms and chicken meat and cook on HIGH 2 minutes).
12 Add cream and sherry; bring to a boil.
13 Simmer for 5 minutes (or microwave cream and sherry on MEDIUM 2 minutes).
14 Serve hot.