Directions:
- In a large skillet, saute the chicken, mushrooms, onion and green pepper in butter until chicken is no longer pink. Combine flour and broth until smooth; gradually add to the skillet. Bring to a boil; cook and stir for 2 minutes or until thickened.
- Reduce heat. Add the sour cream, salt, pepper and nutmeg; cook and stir until heated through (do not boil). Serve over pasta. Yield: 1 serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 610.7 Kcal (2557 kJ) | ||
| Calories from fat | 295.6 Kcal | ||
| % Daily Value* | |||
| Total Fat | 32.84g | 51% | |
|---|---|---|---|
| Cholesterol | 208.7mg | 70% | |
| Sodium | 1801.11mg | 75% | |
| Potassium | 1211.71mg | 26% | |
| Total Carbs | 27.5g | 9% | |
| Sugars | 4.58g | 18% | |
| Dietary Fiber | 2.94g | 12% | |
| Protein | 52.97g | 106% | |
| Vitamin C | 52.9mg | 88% | |
| Vitamin A | 0.3mg | 9% | |
| Iron | 0.8mg | 4% | |
| Calcium | 79.7mg | 8% | |
| Amount Per 100 g | |||
| Calories | 100.14 Kcal (419 kJ) | ||
| Calories from fat | 48.47 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.39g | 51% | |
|---|---|---|---|
| Cholesterol | 34.22mg | 70% | |
| Sodium | 295.35mg | 75% | |
| Potassium | 198.7mg | 26% | |
| Total Carbs | 4.51g | 9% | |
| Sugars | 0.75g | 18% | |
| Dietary Fiber | 0.48g | 12% | |
| Protein | 8.69g | 106% | |
| Vitamin C | 8.7mg | 88% | |
| Iron | 0.1mg | 4% | |
| Calcium | 13.1mg | 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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