RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 1111
| View Recipe |
|
|
| Recipe Name: |
Chicken Breasts Provençal |
| Source: |
Unknown |
Submitted by: |
Lindy H. Frank |
Last Modified: |
2010-02-03
|
| Course: |
Entree |
Used in Baskets: |
No |
| Base: |
Poultry |
Kosher: |
No |
| Ethnicity: |
French |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
6 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
6 |
| Cooking Time: |
0.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$1.33
|
| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
|
Tested: |
No |
| Wine Type: |
|
Wine Suggestion: |
|
| Equipment Needed: |
|
| Suggested Sides: |
|
| Comments: |
|
|
Ingredients:
3 6-ozs chicken breast, boneless, skinless
0.25 Teaspoon tabasco
|
Directions:
Sprinkle chicken with paprika and salt. Melt butter in a big skillet, brown chicken on both sides. Remove chicken. Add garlic, mushrooms, stems, onion, peppers, and eggplant. Brown lightly and add tomatoes, sauce, Tabasco, and basil.
Return chicken, cover and simmer 45 minutes. Add mushroom caps and cook 5 minutes. Serve sprinkled with cheese and parsley. |
|
Biryani Yogurt Sauce
(Add to shopping list) :
1 to taste salt and pepper
|
Directions:
Combine the yogurt, garlic, cilantro, and mint in a small bowl; season to taste with salt and pepper. Let stand at least 30 minutes to blend flavors or cover and refrigerate up to 1 day before serving. |
|
| Nutrition per Serving: |
| Calories: |
363 |
Total Carbs: |
10.0 |
Net Carbs: |
0.0 |
| Cholesterol: |
52.2 |
Fat: |
16.8 |
Protein: |
28.22 |
| Fiber: |
2.88 |
Sodium: |
1304.06 |
|
|
|
