Directions:
- Cut the chicken into pieces. Place a saute pan over medium-high heat. Add enough oil to lightly coat the bottom of the pan and heat. Add the chicken and brown on both sides. Add the onion and the cherry peppers. Discard any excess oil. Add the mushrooms, olives, and capers. Add a dash of paprika and 3 to 4 ounces lightly salted butter. Cook on a high flame until the butter is completely melted, mixing to keep the butter from separating.
- This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1723.23 Kcal (7215 kJ) | ||
| Calories from fat | 1699.29 Kcal | ||
| % Daily Value* | |||
| Total Fat | 188.81g | 290% | |
|---|---|---|---|
| Cholesterol | 70.06mg | 23% | |
| Sodium | 99.54mg | 4% | |
| Potassium | 374.69mg | 8% | |
| Total Carbs | 5.79g | 2% | |
| Sugars | 3.05g | 12% | |
| Dietary Fiber | 1.54g | 6% | |
| Protein | 8.49g | 17% | |
| Vitamin C | 4.2mg | 7% | |
| Vitamin A | 0.2mg | 8% | |
| Iron | 0.7mg | 4% | |
| Calcium | 18.6mg | 2% | |
| Amount Per 100 g | |||
| Calories | 517.37 Kcal (2166 kJ) | ||
| Calories from fat | 510.18 Kcal | ||
| % Daily Value* | |||
| Total Fat | 56.69g | 290% | |
|---|---|---|---|
| Cholesterol | 21.03mg | 23% | |
| Sodium | 29.89mg | 4% | |
| Potassium | 112.49mg | 8% | |
| Total Carbs | 1.74g | 2% | |
| Sugars | 0.91g | 12% | |
| Dietary Fiber | 0.46g | 6% | |
| Protein | 2.55g | 17% | |
| Vitamin C | 1.3mg | 7% | |
| Vitamin A | 0.1mg | 8% | |
| Iron | 0.2mg | 4% | |
| Calcium | 5.6mg | 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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