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Spanish Style Chicken Recipe
|Extra virgin olive oil||2 Tablespoon|
|Onion||1 Large, chopped|
|Mushrooms||1⁄2 Pound, sliced|
|Unbleached all purpose flour||2 Tablespoon|
|Dry white wine||3⁄4 Cup (12 tbs)|
|Chicken stock||3⁄4 Cup (12 tbs)|
|Fresh squeezed lemon juice||1 1⁄2 Tablespoon|
|Dried thyme||1⁄4 Teaspoon|
|Raisins||1⁄2 Cup (8 tbs)|
|Whole chicken breasts||2 , skinned, boned|
|Dried thyme||1⁄2 Teaspoon|
|Extra virgin olive oil||2 Tablespoon (For Brushing Chicken)|
Serving size: Complete recipe
Calories 1936 Calories from Fat 844
% Daily Value*
Total Fat 93 g142.5%
Saturated Fat 21.9 g109.3%
Trans Fat 0.1 g
Cholesterol 269.4 mg
Sodium 1025.8 mg42.7%
Total Carbohydrates 148 g49.3%
Dietary Fiber 13.7 g55%
Sugars 75.6 g
Protein 101 g202.4%
Vitamin A 22% Vitamin C 62%
Calcium 28.3% Iron 76.2%
*Based on a 2000 Calorie diet
Saute onion and mushrooms for 4 minutes over medium heat, stirring occasionally.
Stir in flour and continue cooking 2 minutes.
Stir in white wine and chicken stock.
Bring mixture to a boil.
Simmer sauce, stirring constantly, until sauce thickens.
Mix in lemon juice, bay leaves, thyme, salt, pepper, and raisins.
Simmer 5 minutes.
Taste to adjust seasonings.
Remove from heat and discard bay leaves.
Cut chicken breasts in 1/2-inch strips.
Preheat stovetop grill.
Stir thyme into oil.
Brush chicken strips with flavored oil.
Grill chicken over medium-high heat about 3 minutes on each side, or until done to taste.
Chicken is done when it is slightly firm to the touch and juices run clear if chicken is cut with a knife.
Remove chicken to individual plates.
Drizzle sauce over chicken.