Directions:
- Dredge chicken breasts in 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, buillon cubes, parsley, seasonins, white wine and 1/2 cup reserved juice.
- Cook a few minutes to blend. Add to chicken in casserole.
- Cook and bake at 350 degrees 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 thickenn. Pour over chicken.
- Sprinkle with Parmesan cheese and serve with noodles.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 484.73 Kcal (2029 kJ) | ||
| Calories from fat | 315.92 Kcal | ||
| % Daily Value* | |||
| Total Fat | 35.1g | 54% | |
|---|---|---|---|
| Cholesterol | 39.99mg | 13% | |
| Sodium | 2599.83mg | 108% | |
| Potassium | 287.84mg | 6% | |
| Total Carbs | 31.83g | 11% | |
| Sugars | 3.68g | 15% | |
| Dietary Fiber | 4.79g | 19% | |
| Protein | 7.5g | 15% | |
| Vitamin C | 32.2mg | 54% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 2.2mg | 12% | |
| Calcium | 111.2mg | 11% | |
| Amount Per 100 g | |||
| Calories | 212.75 Kcal (891 kJ) | ||
| Calories from fat | 138.66 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.41g | 54% | |
|---|---|---|---|
| Cholesterol | 17.55mg | 13% | |
| Sodium | 1141.06mg | 108% | |
| Potassium | 126.33mg | 6% | |
| Total Carbs | 13.97g | 11% | |
| Sugars | 1.62g | 15% | |
| Dietary Fiber | 2.1g | 19% | |
| Protein | 3.29g | 15% | |
| Vitamin C | 14.2mg | 54% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 1mg | 12% | |
| Calcium | 48.8mg | 11% | |
* 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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