Directions:
- Place all ingredients except cream and pernod into a casserole dish and cook in the oven at 190 C for about 25 minutes or until chicken is cooked through.
- Drain liquid through a sieve into a saucepan. Cover chicken to keep warm.
- Reduce the liquid slightly, then add the cornflour (mixed with a little water) and the pernod.
- Lower the heat and add the cream - do not boil after adding cream or it might split.
- Pour sauce over chicken and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 274.42 Kcal (1149 kJ) | ||
| Calories from fat | 121.89 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.54g | 21% | |
|---|---|---|---|
| Cholesterol | 32.21mg | 11% | |
| Sodium | 336.73mg | 14% | |
| Potassium | 399.98mg | 9% | |
| Total Carbs | 15.38g | 5% | |
| Sugars | 3.84g | 15% | |
| Dietary Fiber | 1.22g | 5% | |
| Protein | 8.76g | 18% | |
| Vitamin C | 21mg | 35% | |
| Iron | 0.6mg | 3% | |
| Calcium | 79.9mg | 8% | |
| Amount Per 100 g | |||
| Calories | 94.75 Kcal (397 kJ) | ||
| Calories from fat | 42.08 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.68g | 21% | |
|---|---|---|---|
| Cholesterol | 11.12mg | 11% | |
| Sodium | 116.26mg | 14% | |
| Potassium | 138.09mg | 9% | |
| Total Carbs | 5.31g | 5% | |
| Sugars | 1.33g | 15% | |
| Dietary Fiber | 0.42g | 5% | |
| Protein | 3.02g | 18% | |
| Vitamin C | 7.2mg | 35% | |
| Iron | 0.2mg | 3% | |
| Calcium | 27.6mg | 8% | |
* 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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