Directions:
- DO NOT let this dish simmer as it will develop a burnt taste!
- Place chicken in a pan.
- Sprinkle with parsley; pour in chicken stock.
- Bring to a boil; cover and cook over medium heat until chicken in no longer pink- 15-20 min.
- Add mushrooms and lemon juice; continue to cook 3 min.
- Remove chicken and mushrooms from pan; set aside and keep warm.
- Reserve 2 cups cooking liquid.
- In sauce pan, heat 3 tsbp.
- Butter; when hot whisk in flour and cook 30 seconds.
- Slowly whisk in reserved cooking liquid and season generously.
- Cook 5 min.
- Over medium heat.
- Pour in cream and lemon rind; season with paprika.
- Meanwhile, saute onion and green pepper in remaining butter for 3-4 min.
- Season well.
- Mix onions,green pepper, and mushrooms into sauce.
- Pour over chicken.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 779.18 Kcal (3262 kJ) | ||
| Calories from fat | 309.29 Kcal | ||
| % Daily Value* | |||
| Total Fat | 34.37g | 53% | |
|---|---|---|---|
| Cholesterol | 417.91mg | 139% | |
| Sodium | 896.54mg | 37% | |
| Potassium | 1505.14mg | 32% | |
| Total Carbs | 24.88g | 8% | |
| Sugars | 8.62g | 34% | |
| Dietary Fiber | 2.56g | 10% | |
| Protein | 86.62g | 173% | |
| Vitamin C | 29.1mg | 49% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 5.2mg | 29% | |
| Calcium | 90.4mg | 9% | |
| Amount Per 100 g | |||
| Calories | 98.54 Kcal (413 kJ) | ||
| Calories from fat | 39.11 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.35g | 53% | |
|---|---|---|---|
| Cholesterol | 52.85mg | 139% | |
| Sodium | 113.38mg | 37% | |
| Potassium | 190.35mg | 32% | |
| Total Carbs | 3.15g | 8% | |
| Sugars | 1.09g | 34% | |
| Dietary Fiber | 0.32g | 10% | |
| Protein | 10.95g | 173% | |
| Vitamin C | 3.7mg | 49% | |
| Iron | 0.7mg | 29% | |
| Calcium | 11.4mg | 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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