Directions:
- Melt the butter in a large skillet over medium-high heat. Season chicken pieces with 1 teaspoon salt and 1/2 teaspoon pepper. Dredge in 3/4 cup flour, place in the skillet, and brown on all sides. Set chicken aside, and drain skillet, reserving about 1 tablespoon butter.
- Reduce skillet heat to medium-low, and stir in onions, celery, garlic, and carrots. Cook 5 minutes, until tender. Stir in the flour, and cook 5 minutes more. Pour in the chicken broth, season with cayenne pepper, and remaining salt and pepper. Bring to a boil, and reduce heat to low.
- Return chicken to the skillet, cover, and continue cooking 30 minutes, until chicken juices run clear and gravy has thickened.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 498.56 Kcal (2087 kJ) | ||
| Calories from fat | 313.8 Kcal | ||
| % Daily Value* | |||
| Total Fat | 34.87g | 54% | |
|---|---|---|---|
| Cholesterol | 148.18mg | 49% | |
| Sodium | 1324.32mg | 55% | |
| Potassium | 524.01mg | 11% | |
| Total Carbs | 17.86g | 6% | |
| Sugars | 1.87g | 7% | |
| Dietary Fiber | 2.4g | 10% | |
| Protein | 26.01g | 52% | |
| Vitamin C | 13.4mg | 22% | |
| Vitamin A | 0.5mg | 15% | |
| Iron | 1.5mg | 8% | |
| Calcium | 51mg | 5% | |
| Amount Per 100 g | |||
| Calories | 151.72 Kcal (635 kJ) | ||
| Calories from fat | 95.49 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.61g | 54% | |
|---|---|---|---|
| Cholesterol | 45.09mg | 49% | |
| Sodium | 403.01mg | 55% | |
| Potassium | 159.46mg | 11% | |
| Total Carbs | 5.44g | 6% | |
| Sugars | 0.57g | 7% | |
| Dietary Fiber | 0.73g | 10% | |
| Protein | 7.92g | 52% | |
| Vitamin C | 4.1mg | 22% | |
| Vitamin A | 0.1mg | 15% | |
| Iron | 0.5mg | 8% | |
| Calcium | 15.5mg | 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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