Directions:
- In a large skillet, brown chicken in butter. Remove chicken and set aside.
- In the same skillet, saute onion and parsley until onion is tender. Add the soup, sour cream, milk, nutmeg, sage, thyme and rosemary; mix well. Return chicken to the skillet an spoon sauce over pieces.
- Simmer, uncovered, for 25-30 minutes or until chicken is no longer pink, basting occasionally. Sprinkle with additional nutmeg. Yield: 4-6 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 349.59 Kcal (1464 kJ) | ||
| Calories from fat | 189.32 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.04g | 32% | |
|---|---|---|---|
| Cholesterol | 155.62mg | 52% | |
| Sodium | 769.59mg | 32% | |
| Potassium | 425.94mg | 9% | |
| Total Carbs | 9.56g | 3% | |
| Sugars | 2.46g | 10% | |
| Dietary Fiber | 0.89g | 4% | |
| Protein | 29.91g | 60% | |
| Vitamin C | 6.1mg | 10% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 1.4mg | 8% | |
| Calcium | 123.1mg | 12% | |
| Amount Per 100 g | |||
| Calories | 180.36 Kcal (755 kJ) | ||
| Calories from fat | 97.67 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.85g | 32% | |
|---|---|---|---|
| Cholesterol | 80.28mg | 52% | |
| Sodium | 397.04mg | 32% | |
| Potassium | 219.75mg | 9% | |
| Total Carbs | 4.93g | 3% | |
| Sugars | 1.27g | 10% | |
| Dietary Fiber | 0.46g | 4% | |
| Protein | 15.43g | 60% | |
| Vitamin C | 3.2mg | 10% | |
| Iron | 0.7mg | 8% | |
| Calcium | 63.5mg | 12% | |
* 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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