Directions:
- 1. Coat chicken breasts in flour
- 2. In large skillet, cook chicken in hot salad oil until lightly browned.
- Set aside in 12X9 baking dish.
- 3. Preheat oven to 350 degrees (F).
- 4. In 2 qt saucepan over low heat, in melted butter, stir 2 tbl flour with
- Salt and pepper until smooth.
- 5. Gradually stir in brandy, lemon juice, chicken broth (or water) and
- Chicken bouillon, stirring constantly until thickened and smooth.
- 6. With wire whisk, gradually blend in sour cream. Pour over chicken.
- 7. Cover baking dish tightly with foil and bake chicken in 350 F oven for.
- 45 minutes.
- 8. Remove foil from chicken, add artichoke hearts. Cover and return
- Baking 15 minutes longer or until chicken and artichoke hearts
- Are tender.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 185.08 Kcal (775 kJ) | ||
| Calories from fat | 132.25 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.69g | 23% | |
|---|---|---|---|
| Cholesterol | 26.84mg | 9% | |
| Sodium | 1035.56mg | 43% | |
| Potassium | 182.96mg | 4% | |
| Total Carbs | 5.81g | 2% | |
| Sugars | 0.37g | 1% | |
| Dietary Fiber | 0.65g | 3% | |
| Protein | 3.22g | 6% | |
| Vitamin C | 7.2mg | 12% | |
| Iron | 0.1mg | 1% | |
| Calcium | 68mg | 7% | |
| Amount Per 100 g | |||
| Calories | 128.36 Kcal (537 kJ) | ||
| Calories from fat | 91.72 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.19g | 23% | |
|---|---|---|---|
| Cholesterol | 18.62mg | 9% | |
| Sodium | 718.18mg | 43% | |
| Potassium | 126.89mg | 4% | |
| Total Carbs | 4.03g | 2% | |
| Sugars | 0.26g | 1% | |
| Dietary Fiber | 0.45g | 3% | |
| Protein | 2.23g | 6% | |
| Vitamin C | 5mg | 12% | |
| Iron | 0.1mg | 1% | |
| Calcium | 47.1mg | 7% | |
* 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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