RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 583
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| Recipe Name: |
Caramelized Onion Chicken |
| Source: |
, January 2002 |
Submitted by: |
Lindy H. Frank |
Last Modified: |
2010-02-02
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| Course: |
Entree |
Used in Baskets: |
No |
| Base: |
Poultry |
Kosher: |
Meat |
| Ethnicity: |
American |
Kosher for Passover: |
Yes |
| Preparation Time: |
10.00
Minutes |
Number of Servings: |
2 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
2 |
| Cooking Time: |
20.00
Minutes |
Heart Healthy: |
Yes |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$2.33
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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: |
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| Comments: |
Should be excellent with duck breasts as well
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Ingredients:
2 8-ozs chicken breast, boneless, skinless cut into tenders
0.25 Teaspoon pepper, black
1 Teaspoon oil, olive
0.5 Cup jam, seedless raspberry
1 Tablespoon vinegar, red wine
1 Teaspoon ginger root
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Directions:
Sprinkle chicken with salt and pepper. Heat oil in a large nonstick skillet over medium-high heat. Add onion, and sauté 2 minutes. Add chicken to pan; sauté 8 minutes or until chicken is done. Remove onion and chicken from pan.
Add jam and remaining ingredients to pan; cook 2 minutes, stirring constantly with a whisk. Return chicken mixture to pan; cook 4 minutes, stirring occasionally.
Serving size: 6 ounces chicken and 2 tablespoon sauce)
CALORIES 492(10% from fat); FAT 5.2g (sat 1.0g,mono 2.4g,poly 0.8g); PROTEIN 53.2g; CHOLESTEROL 132mg; CALCIUM 38mg; SODIUM 1042mg; FIBER 1.0g; IRON 2.2mg; CARBOHYDRATE 57.0g |
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| Nutrition per Serving: |
| Calories: |
492 |
Total Carbs: |
48.7 |
Net Carbs: |
0.0 |
| Cholesterol: |
128.0 |
Fat: |
2.2 |
Protein: |
56.53 |
| Fiber: |
0.94 |
Sodium: |
727.29 |
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