Directions:
- Wash chicken and pat dry.
- Dredge chicken in flour, shaking off excess.
- Heat butter and oil together in a deep skillet or Dutch oven.
- Brown chicken well on all sides.
- Remove chicken from pan.
- Lightly brown garlic, onion, carrots, and celery in pan drippings.
- Force tomatoes through a sieve or puree in blender.
- Add tomatoes and wine to vegetables in pan or skillet.
- Place chicken in sauce.
- Simmer over low heat 30 minutes or until chicken is tender.
- Add olives and heat through.
- Serve chicken with rice, crusty bread, and a green salad.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 344.4 Kcal (1442 kJ) | ||
| Calories from fat | 172.14 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.13g | 29% | |
|---|---|---|---|
| Cholesterol | 7.63mg | 3% | |
| Sodium | 1049.89mg | 44% | |
| Potassium | 440.84mg | 9% | |
| Total Carbs | 22.38g | 7% | |
| Sugars | 2.58g | 10% | |
| Dietary Fiber | 6.17g | 25% | |
| Protein | 19.82g | 40% | |
| Vitamin C | 7.1mg | 12% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 4.1mg | 23% | |
| Calcium | 91mg | 9% | |
| Amount Per 100 g | |||
| Calories | 168.08 Kcal (704 kJ) | ||
| Calories from fat | 84.01 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.33g | 29% | |
|---|---|---|---|
| Cholesterol | 3.72mg | 3% | |
| Sodium | 512.38mg | 44% | |
| Potassium | 215.14mg | 9% | |
| Total Carbs | 10.92g | 7% | |
| Sugars | 1.26g | 10% | |
| Dietary Fiber | 3.01g | 25% | |
| Protein | 9.67g | 40% | |
| Vitamin C | 3.5mg | 12% | |
| Iron | 2mg | 23% | |
| Calcium | 44.4mg | 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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