Directions:
- Dredge chicken pieces in 1 tsp of salt and flour.
- Brown chicken in mixture of oil and butter.
- Remove to a casserole.
- Saute onion, garlic, green pepper and mushrooms.
- Stir in tomatoes, bouillon cubes, parsley, seasonings, white wine and 1/2 cup of reserved juice.
- Cook a few minutes to blend, add to chicken in casserole.
- Cover and bake at 350°F for 45 minutes, or until chicken is almost tender.
- Uncover, add olives and bake 15 to 20 minutes longer.
- Remove chicken and vegetables to a warm platter.
- Rapidly boil liquid until slightly reduced and thickened.
- Pour over chicken.
- Sprinkle with Parmesan cheese.
- Serve with spaghetti.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 248.5 Kcal (1040 kJ) | ||
| Calories from fat | 148.51 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.5g | 25% | |
|---|---|---|---|
| Cholesterol | 64.51mg | 22% | |
| Sodium | 1256.89mg | 52% | |
| Potassium | 342.86mg | 7% | |
| Total Carbs | 16.3g | 5% | |
| Sugars | 2.98g | 12% | |
| Dietary Fiber | 2.85g | 11% | |
| Protein | 7.14g | 14% | |
| Vitamin C | 20.1mg | 34% | |
| Vitamin A | 0.6mg | 21% | |
| Iron | 2.7mg | 15% | |
| Calcium | 57.1mg | 6% | |
| Amount Per 100 g | |||
| Calories | 139.52 Kcal (584 kJ) | ||
| Calories from fat | 83.38 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.26g | 25% | |
|---|---|---|---|
| Cholesterol | 36.22mg | 22% | |
| Sodium | 705.68mg | 52% | |
| Potassium | 192.5mg | 7% | |
| Total Carbs | 9.15g | 5% | |
| Sugars | 1.67g | 12% | |
| Dietary Fiber | 1.6g | 11% | |
| Protein | 4.01g | 14% | |
| Vitamin C | 11.3mg | 34% | |
| Vitamin A | 0.4mg | 21% | |
| Iron | 1.5mg | 15% | |
| Calcium | 32mg | 6% | |
* 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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