Directions:
- Brown the chicken pieces in the butter, turning each piece to color evenly. When pieces are browned, add salt and pepper to taste and 1/2 to 3/4 cup white wine. Cook gently until tender. Five minutes before removing the pan, add three tablespoons finely chopped herbs in any of the following combinations: fresh tarragon and parsley; fresh tarragon, parsley, and chives; parsley and rosemary; parsley and chevril; parsley, chives, and dill. Add a little additional wine if necessary and turn the chicken pieces to bathe them well with the herb mixture. Remove chicken to platter and pour pan juices over it.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1141.4 Kcal (4779 kJ) | ||
| Calories from fat | 741.62 Kcal | ||
| % Daily Value* | |||
| Total Fat | 82.4g | 127% | |
|---|---|---|---|
| Cholesterol | 446.31mg | 149% | |
| Sodium | 322.34mg | 13% | |
| Potassium | 903.09mg | 19% | |
| Total Carbs | 1.76g | 1% | |
| Sugars | 0.59g | 2% | |
| Protein | 81.81g | 164% | |
| Vitamin C | 13.6mg | 23% | |
| Vitamin A | 0.2mg | 6% | |
| Iron | 4.5mg | 25% | |
| Calcium | 59.4mg | 6% | |
| Amount Per 100 g | |||
| Calories | 215.36 Kcal (902 kJ) | ||
| Calories from fat | 139.93 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.55g | 127% | |
|---|---|---|---|
| Cholesterol | 84.21mg | 149% | |
| Sodium | 60.82mg | 13% | |
| Potassium | 170.39mg | 19% | |
| Total Carbs | 0.33g | 1% | |
| Sugars | 0.11g | 2% | |
| Protein | 15.44g | 164% | |
| Vitamin C | 2.6mg | 23% | |
| Iron | 0.9mg | 25% | |
| Calcium | 11.2mg | 6% | |
* 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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