Directions:
- In a large skillet, saute onion in butter until tender. Remove with a slotted spoon and set aside. In the same pan, brown chicken pieces on all sides. Return onion to pan; add potatoes and carrots. Cover and cook over medium-low heat for 30 minutes or until chicken juices run clear and the vegetables are tender.
- Stir in the cream, parsley, salt and pepper. Reduce heat. Simmer, uncovered, for 15 minutes or until slightly thickened. Yield: 4 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1017.8 Kcal (4261 kJ) | ||
| Calories from fat | 470.14 Kcal | ||
| % Daily Value* | |||
| Total Fat | 52.24g | 80% | |
|---|---|---|---|
| Cholesterol | 1290.28mg | 430% | |
| Sodium | 769.65mg | 32% | |
| Potassium | 1743.97mg | 37% | |
| Total Carbs | 44.69g | 15% | |
| Sugars | 9.36g | 37% | |
| Dietary Fiber | 6.34g | 25% | |
| Protein | 86.04g | 172% | |
| Vitamin C | 82.3mg | 137% | |
| Vitamin A | 15.8mg | 527% | |
| Iron | 28.6mg | 159% | |
| Calcium | 139.2mg | 14% | |
| Amount Per 100 g | |||
| Calories | 139 Kcal (582 kJ) | ||
| Calories from fat | 64.21 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.13g | 80% | |
|---|---|---|---|
| Cholesterol | 176.21mg | 430% | |
| Sodium | 105.11mg | 32% | |
| Potassium | 238.18mg | 37% | |
| Total Carbs | 6.1g | 15% | |
| Sugars | 1.28g | 37% | |
| Dietary Fiber | 0.87g | 25% | |
| Protein | 11.75g | 172% | |
| Vitamin C | 11.2mg | 137% | |
| Vitamin A | 2.2mg | 527% | |
| Iron | 3.9mg | 159% | |
| Calcium | 19mg | 14% | |
* 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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