Directions:
- Rinse chicken with cold water, and place in a large Dutch oven. Add milk, water, salt, and 1/2 teaspoon pepper; simmer over low heat 30 minutes. Remove chicken from broth, reserving 1 cup broth. Remove skin from chicken, and set aside.
- Melt butter over low heat; add flour, mace, and 1/4 teaspoon pepper. Stir until smooth. Cook 1 minute, stirring constantly. Gradually add reserved broth and whipping cream; cook over medium heat, stirring constantly, until thickened and bubbly. Serve chicken on a bed of rice. Spoon white sauce over chicken.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 732.22 Kcal (3066 kJ) | ||
| Calories from fat | 331.1 Kcal | ||
| % Daily Value* | |||
| Total Fat | 36.79g | 57% | |
|---|---|---|---|
| Cholesterol | 1104.68mg | 368% | |
| Sodium | 925.91mg | 39% | |
| Potassium | 1047.49mg | 22% | |
| Total Carbs | 18.17g | 6% | |
| Sugars | 3.07g | 12% | |
| Dietary Fiber | 0.36g | 1% | |
| Protein | 74.84g | 150% | |
| Vitamin C | 63.8mg | 106% | |
| Vitamin A | 12mg | 402% | |
| Iron | 23.9mg | 133% | |
| Calcium | 148.1mg | 15% | |
| Amount Per 100 g | |||
| Calories | 128.16 Kcal (537 kJ) | ||
| Calories from fat | 57.95 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.44g | 57% | |
|---|---|---|---|
| Cholesterol | 193.35mg | 368% | |
| Sodium | 162.06mg | 39% | |
| Potassium | 183.34mg | 22% | |
| Total Carbs | 3.18g | 6% | |
| Sugars | 0.54g | 12% | |
| Dietary Fiber | 0.06g | 1% | |
| Protein | 13.1g | 150% | |
| Vitamin C | 11.2mg | 106% | |
| Vitamin A | 2.1mg | 402% | |
| Iron | 4.2mg | 133% | |
| Calcium | 25.9mg | 15% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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