Directions:
- Heat butter and olive oil in a deep, heavy skillet.
- Season the chicken with salt, pepper and rosemary. Toss in flour.
- When the pan is hot, but not smoking, add the chicken, skin side down.
- Sauté chicken until golden brown on both sides. Remove from pan.
- Add garlic cloves and sauté until light brown.
- Add white wine and chicken stock. Return chicken to pan.
- Cover and simmer for 30 minutes.
- Remove chicken and keep warm, turn heat to high and reduce liquid by 66%. Remove to blender, add cream and puree sauce. Adjust seasoning and serve over chicken.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 920.69 Kcal (3855 kJ) | ||
| Calories from fat | 364.4 Kcal | ||
| % Daily Value* | |||
| Total Fat | 40.49g | 62% | |
|---|---|---|---|
| Cholesterol | 704.3mg | 235% | |
| Sodium | 1410.18mg | 59% | |
| Potassium | 1154.29mg | 25% | |
| Total Carbs | 62.17g | 21% | |
| Sugars | 5.69g | 23% | |
| Dietary Fiber | 4.98g | 20% | |
| Protein | 65.14g | 130% | |
| Vitamin C | 46.7mg | 78% | |
| Vitamin A | 8.5mg | 285% | |
| Iron | 17.3mg | 96% | |
| Calcium | 221.7mg | 22% | |
| Amount Per 100 g | |||
| Calories | 131.72 Kcal (551 kJ) | ||
| Calories from fat | 52.13 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.79g | 62% | |
|---|---|---|---|
| Cholesterol | 100.76mg | 235% | |
| Sodium | 201.75mg | 59% | |
| Potassium | 165.14mg | 25% | |
| Total Carbs | 8.89g | 21% | |
| Sugars | 0.81g | 23% | |
| Dietary Fiber | 0.71g | 20% | |
| Protein | 9.32g | 130% | |
| Vitamin C | 6.7mg | 78% | |
| Vitamin A | 1.2mg | 285% | |
| Iron | 2.5mg | 96% | |
| Calcium | 31.7mg | 22% | |
* 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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