Directions:
- In a casserole, heat butter and oil and brown the chicken; season.
- Remove.
- In remaining fat, cook onion until translucent.
- Add flour to casserole. stirring.
- Combine bouillon, wine and water to equal 2 cups liquid.
- Add to onion mixture and cook, stirring until sauce thickens.
- Replace chicken.
- Bake at 350°F for l hour or until chicken is tender.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 181.68 Kcal (761 kJ) | ||
| Calories from fat | 90.78 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.09g | 16% | |
|---|---|---|---|
| Cholesterol | 54.62mg | 18% | |
| Sodium | 414.15mg | 17% | |
| Potassium | 253.94mg | 5% | |
| Total Carbs | 13.44g | 4% | |
| Sugars | 4.2g | 17% | |
| Dietary Fiber | 2.37g | 9% | |
| Protein | 5.83g | 12% | |
| Vitamin C | 9.4mg | 16% | |
| Vitamin A | 0.6mg | 20% | |
| Iron | 1.1mg | 6% | |
| Calcium | 39.3mg | 4% | |
| Amount Per 100 g | |||
| Calories | 89.52 Kcal (375 kJ) | ||
| Calories from fat | 44.73 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.97g | 16% | |
|---|---|---|---|
| Cholesterol | 26.91mg | 18% | |
| Sodium | 204.06mg | 17% | |
| Potassium | 125.12mg | 5% | |
| Total Carbs | 6.62g | 4% | |
| Sugars | 2.07g | 17% | |
| Dietary Fiber | 1.17g | 9% | |
| Protein | 2.87g | 12% | |
| Vitamin C | 4.7mg | 16% | |
| Vitamin A | 0.3mg | 20% | |
| Iron | 0.6mg | 6% | |
| Calcium | 19.4mg | 4% | |
* 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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