Directions:
- Melt butter in vegetable oil in a large skillet. Brown chicken on all sides.
- Add 1 tsp salt, pepper, oregano, thyme, broth and wine. Cover and cook 30 min or until chicken is tender. Remove chicken and set aside.
- Bring to a boil. Mix flour with 2 tbsp cold water until smooth; stir into boiling sauce and cook 1 minute, stirring constantly.
- Cook egg noodles in 4 qt boiling salted water. When cooked, drain and pour noodles into a serving dish. Top with chicken and sauce. Garnish with parsley.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 516.41 Kcal (2162 kJ) | ||
| Calories from fat | 180.8 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.09g | 31% | |
|---|---|---|---|
| Cholesterol | 359.93mg | 120% | |
| Sodium | 868.68mg | 36% | |
| Potassium | 453.87mg | 10% | |
| Total Carbs | 47.11g | 16% | |
| Sugars | 1.44g | 6% | |
| Dietary Fiber | 2.2g | 9% | |
| Protein | 28.89g | 58% | |
| Vitamin C | 20.2mg | 34% | |
| Vitamin A | 3.5mg | 116% | |
| Iron | 9.4mg | 52% | |
| Calcium | 51.8mg | 5% | |
| Amount Per 100 g | |||
| Calories | 206.49 Kcal (865 kJ) | ||
| Calories from fat | 72.29 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.03g | 31% | |
|---|---|---|---|
| Cholesterol | 143.92mg | 120% | |
| Sodium | 347.34mg | 36% | |
| Potassium | 181.48mg | 10% | |
| Total Carbs | 18.84g | 16% | |
| Sugars | 0.57g | 6% | |
| Dietary Fiber | 0.88g | 9% | |
| Protein | 11.55g | 58% | |
| Vitamin C | 8.1mg | 34% | |
| Vitamin A | 1.4mg | 116% | |
| Iron | 3.8mg | 52% | |
| Calcium | 20.7mg | 5% | |
* 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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