Directions:
- In a nonstick skillet, cook chicken until no longer pink; drain. Remove chicken and keep warm. In the same skillet, cook the apples, onion and garlic in water until tender. Return chicken to the pan; sprinkle with curry powder and cinnamon. Heat through.
- Combine the flour and sour cream until smooth; stir into chicken mixture. Bring to a gentle boil; cook and stir for 2 minutes. Serve over rice. Yield: 4 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 263.48 Kcal (1103 kJ) | ||
| Calories from fat | 25.65 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.85g | 4% | |
|---|---|---|---|
| Cholesterol | 35.93mg | 12% | |
| Sodium | 195.1mg | 8% | |
| Potassium | 402.75mg | 9% | |
| Total Carbs | 40.62g | 14% | |
| Sugars | 2.79g | 11% | |
| Dietary Fiber | 4.28g | 17% | |
| Protein | 19.06g | 38% | |
| Vitamin C | 2.6mg | 4% | |
| Iron | 2mg | 11% | |
| Calcium | 33.7mg | 3% | |
| Amount Per 100 g | |||
| Calories | 96.6 Kcal (404 kJ) | ||
| Calories from fat | 9.4 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.04g | 4% | |
|---|---|---|---|
| Cholesterol | 13.17mg | 12% | |
| Sodium | 71.53mg | 8% | |
| Potassium | 147.67mg | 9% | |
| Total Carbs | 14.89g | 14% | |
| Sugars | 1.02g | 11% | |
| Dietary Fiber | 1.57g | 17% | |
| Protein | 6.99g | 38% | |
| Vitamin C | 0.9mg | 4% | |
| Iron | 0.7mg | 11% | |
| Calcium | 12.4mg | 3% | |
* 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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