Directions:
- Cut the chicken breasts into 1/2-inch cubes.
- In a 12-inch skillet, heat the 4 teaspoons of olive oil over medium-high heat.
- Add the cubed chicken, garlic, celery and the chopped onion; cook, stirring, until the chicken pieces are golden brown, about 8 minutes.
- Stir in the 1/3 cup flour and cook 1 minute, stirring constantly. While stirring, gradually pour in the milk, sherry and chicken broth, and stir to blend.
- Stir in parsley, paprika,poultry seasoning,rosemary, salt and pepper. Bring the mixture to a boil and cook, stirring occasionally, until thickened, 7 to 10 minutes. Taste to adjust seasoning.
- Meanwhile, in another skillet, sauté red pepper cubes in butter; add to chicken; stir in the cream.
- Serve on patty shell, over rice or on toasts.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 434.91 Kcal (1821 kJ) | ||
| Calories from fat | 124.31 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.81g | 21% | |
|---|---|---|---|
| Cholesterol | 104.1mg | 35% | |
| Sodium | 1099.2mg | 46% | |
| Potassium | 862.57mg | 18% | |
| Total Carbs | 25.56g | 9% | |
| Sugars | 6.91g | 28% | |
| Dietary Fiber | 3.09g | 12% | |
| Protein | 39.08g | 78% | |
| Vitamin C | 49.7mg | 83% | |
| Iron | 1.3mg | 7% | |
| Calcium | 148.9mg | 15% | |
| Amount Per 100 g | |||
| Calories | 104.52 Kcal (438 kJ) | ||
| Calories from fat | 29.88 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.32g | 21% | |
|---|---|---|---|
| Cholesterol | 25.02mg | 35% | |
| Sodium | 264.16mg | 46% | |
| Potassium | 207.3mg | 18% | |
| Total Carbs | 6.14g | 9% | |
| Sugars | 1.66g | 28% | |
| Dietary Fiber | 0.74g | 12% | |
| Protein | 9.39g | 78% | |
| Vitamin C | 11.9mg | 83% | |
| Iron | 0.3mg | 7% | |
| Calcium | 35.8mg | 15% | |
* 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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