Directions:
- Sauté the chicken in 1 tablespoon of the oil in a large, deep skillet until browned, about 3 minutes per side. Remove and set aside.
- Sauté the onion and the mushrooms in the remaining 3 tablespoons of oil until they start to brown, 8-10 minutes. Stir in the tomato paste and cook for 2 minutes. Add the vermouth, diced tomatoes, and thyme. Simmer until the sauce thicken, about 10 minutes.
- Chop the chicken and stir it and any juices to the skillet and gently cook through.
- Season with pepper and up to 1/2 teaspoon of salt.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 343.09 Kcal (1436 kJ) | ||
| Calories from fat | 163.89 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.21g | 28% | |
|---|---|---|---|
| Cholesterol | 66.89mg | 22% | |
| Sodium | 662.83mg | 28% | |
| Potassium | 963.26mg | 20% | |
| Total Carbs | 13.03g | 4% | |
| Sugars | 2.2g | 9% | |
| Dietary Fiber | 0.99g | 4% | |
| Protein | 27.89g | 56% | |
| Vitamin C | 5.4mg | 9% | |
| Iron | 162.6mg | 903% | |
| Calcium | 97.4mg | 10% | |
| Amount Per 100 g | |||
| Calories | 109.11 Kcal (457 kJ) | ||
| Calories from fat | 52.12 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.79g | 28% | |
|---|---|---|---|
| Cholesterol | 21.27mg | 22% | |
| Sodium | 210.79mg | 28% | |
| Potassium | 306.33mg | 20% | |
| Total Carbs | 4.14g | 4% | |
| Sugars | 0.7g | 9% | |
| Dietary Fiber | 0.31g | 4% | |
| Protein | 8.87g | 56% | |
| Vitamin C | 1.7mg | 9% | |
| Iron | 51.7mg | 903% | |
| Calcium | 31mg | 10% | |
* 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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