RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 419
| View Recipe |
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| Recipe Name: |
Squash Gravy Chicken |
| Source: |
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Submitted by: |
Administrator |
Last Modified: |
2010-02-02
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| Course: |
Entree |
Used in Baskets: |
No |
| Base: |
Poultry |
Kosher: |
Meat |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
4 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
4 |
| Cooking Time: |
0.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$3.92
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
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Tested: |
Yes |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
hot parslied rice |
| Comments: |
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Ingredients:
4 6-ozs chicken breast, boneless, skinless
1 to taste salt and pepper
1 Dash pepper, cayenne
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Directions:
Melt butter in a non stick skillet and brown the chicken. When the chicken is brown, add the tamari, salt and pepper. Add the squash and onion, stir fry until onions are clear. Add the pressed garlic and stir one more minute. Cover and cook about 15 minutes.
Remove the chicken and stir in flour to make a paste. Slowly add the can of broth until a nice gravy forms. Add the cayenne and put the chicken back in the gravy. Simmer on low, covered, until the chicken is very tender, about 25 to 30 minutes.
Suggested Sides: Serve with hot parslied rice.
Optional: You can also add 8 ounces of chopped mushrooms to this recipe. |
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| Nutrition per Serving: |
| Calories: |
260 |
Total Carbs: |
12.9 |
Net Carbs: |
0.0 |
| Cholesterol: |
96.0 |
Fat: |
0.5 |
Protein: |
47.45 |
| Fiber: |
0.95 |
Sodium: |
1210.65 |
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