Directions:
- Cut chicken into serving portions; season with salt and pepper and brown in melted fat.
- Remove chicken from pan; stir flour and dry mustard into pan drippings and stir well to incorporate all the bits into the roux.
- Add stock and cook until mixture thickens, stirring constantly.
- Add next three ingredients to cooked sauce; place chicken in sauce, cover pan and simmer until tender.
- Turn into a casserole dish, add wine; pipe mashed potatoes around the edge and across the top in a decorative manner.
- Place in a 400F oven until potatoes are lightly browned.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 237.44 Kcal (994 kJ) | ||
| Calories from fat | 28.58 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.18g | 5% | |
|---|---|---|---|
| Cholesterol | 50.93mg | 17% | |
| Sodium | 365.08mg | 15% | |
| Potassium | 423.01mg | 9% | |
| Total Carbs | 39.41g | 13% | |
| Sugars | 8.19g | 33% | |
| Dietary Fiber | 3.22g | 13% | |
| Protein | 8.54g | 17% | |
| Vitamin C | 10.3mg | 17% | |
| Vitamin A | 0.6mg | 19% | |
| Iron | 2.9mg | 16% | |
| Calcium | 62.8mg | 6% | |
| Amount Per 100 g | |||
| Calories | 98.08 Kcal (411 kJ) | ||
| Calories from fat | 11.81 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.31g | 5% | |
|---|---|---|---|
| Cholesterol | 21.04mg | 17% | |
| Sodium | 150.81mg | 15% | |
| Potassium | 174.74mg | 9% | |
| Total Carbs | 16.28g | 13% | |
| Sugars | 3.38g | 33% | |
| Dietary Fiber | 1.33g | 13% | |
| Protein | 3.53g | 17% | |
| Vitamin C | 4.3mg | 17% | |
| Vitamin A | 0.2mg | 19% | |
| Iron | 1.2mg | 16% | |
| Calcium | 25.9mg | 6% | |
* 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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