Directions:
- Melt butter in a large deep skillet.
- Add chicken and cook, turning frequently, until golden brown on all sides, about 10-15 minutes.
- Add shallots, parsley and thyme and cook until the shallots are trasparent.
- Add chicken broth, salt and lots of pepper, and simmer on a low heat for 30 minutes.
- Turning the chicken at intervals.
- If the sauce evaporates too fast, just add a little more chicken broth.
- Preheat oven to 450 degrees.
- Mix the flour with the cream, blend in the yogurt and add the lemon juice.
- Place chicken in a shallow backing dish and pour the sauce from the skillet into the cream mixture and blend slowly.
- Pour this mixture over the chicken and cook for 15 minutes.
- Reduce the heat to moderate, 350-375, and cook a further 15 minutes.
- Serve with jasmine rice and a salad.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 666.38 Kcal (2790 kJ) | ||
| Calories from fat | 431.48 Kcal | ||
| % Daily Value* | |||
| Total Fat | 47.94g | 74% | |
|---|---|---|---|
| Cholesterol | 230.39mg | 77% | |
| Sodium | 515.41mg | 21% | |
| Potassium | 757.58mg | 16% | |
| Total Carbs | 16.95g | 6% | |
| Sugars | 9g | 36% | |
| Dietary Fiber | 2.58g | 10% | |
| Protein | 40.82g | 82% | |
| Vitamin C | 20.5mg | 34% | |
| Vitamin A | 0.2mg | 6% | |
| Iron | 3.3mg | 19% | |
| Calcium | 87.9mg | 9% | |
| Amount Per 100 g | |||
| Calories | 170.33 Kcal (713 kJ) | ||
| Calories from fat | 110.29 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.25g | 74% | |
|---|---|---|---|
| Cholesterol | 58.89mg | 77% | |
| Sodium | 131.74mg | 21% | |
| Potassium | 193.64mg | 16% | |
| Total Carbs | 4.33g | 6% | |
| Sugars | 2.3g | 36% | |
| Dietary Fiber | 0.66g | 10% | |
| Protein | 10.43g | 82% | |
| Vitamin C | 5.2mg | 34% | |
| Iron | 0.9mg | 19% | |
| Calcium | 22.5mg | 9% | |
* 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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