Directions:
- Sprinkle chicken with allspice. Brown in heated butter in a large frying pan. Sprinkle with green onions; add mustard and broth. Cover. Reduce heat, and simmer 10 minutes.
- Add pear wedges. Cover again, and continue cooking about 10 minutes more, until chicken is cooked through (test with a knife in thickest part. Pour in brandy, if used; ignite, then wait until flames subside.
- Using a slotted spoon, remove chicken and pears to a warm serving dish; keep warm.
- To cooking pan add cream. Bring to boiling, stirring, and cook until sauce is reduced and slightly thickened. Pour over chicken and pears.
- Good served with cooked rice and tiny peas.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 234.81 Kcal (983 kJ) | ||
| Calories from fat | 85.08 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.45g | 15% | |
|---|---|---|---|
| Cholesterol | 87.12mg | 29% | |
| Sodium | 441.96mg | 18% | |
| Potassium | 427.17mg | 9% | |
| Total Carbs | 9.38g | 3% | |
| Sugars | 6.14g | 25% | |
| Dietary Fiber | 1.89g | 8% | |
| Protein | 23.85g | 48% | |
| Vitamin C | 3.9mg | 6% | |
| Iron | 0.1mg | 0% | |
| Calcium | 19.1mg | 2% | |
| Amount Per 100 g | |||
| Calories | 108.56 Kcal (455 kJ) | ||
| Calories from fat | 39.34 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.37g | 15% | |
|---|---|---|---|
| Cholesterol | 40.28mg | 29% | |
| Sodium | 204.34mg | 18% | |
| Potassium | 197.51mg | 9% | |
| Total Carbs | 4.34g | 3% | |
| Sugars | 2.84g | 25% | |
| Dietary Fiber | 0.87g | 8% | |
| Protein | 11.03g | 48% | |
| Vitamin C | 1.8mg | 6% | |
| Calcium | 8.8mg | 2% | |
* 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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