Simply Roasted Chicken With Young Tender Vegetables
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy, Grains | Superchefs | 4 | Servings | |
INGREDIENTS
| 4 | Chicken breasts | |
| 290 | Cream, 10fl oz | |
| 290 | Chicken stock, 10fl oz | |
| 290 | Dry sherry, 10fl oz | |
| 1 | Cabbage | |
| Green beans | ||
| 250 | g | Pasta, 9oz |
| Baby carrots | ||
| Baby turnips | ||
| 225 | g | Smoked bacon, 8oz |
| 10 | Morrel mushrooms |
INSTRUCTIONS
Cook the vegetables and pasta in boiling water until tender. Bring the dry sherry to the boil. Add the chicken stock and cream and reduce to a velvety texture. Place the chicken breasts into a hot pan with a little olive oil and butter. Roast in a hot oven for about 15 minutes. Warm the rest of the vegetables and serve. Converted by MC_Buster. Converted by MM_Buster v2.0l.
A Message from our Provider:
“Life begins with Jesus”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 428
Calories From Fat: 31
Total Fat: 3.4g
Cholesterol: 73.1mg
Sodium: 106.9mg
Potassium: 588.7mg
Carbohydrates: 60g
Fiber: 8g
Sugar: 4.4g
Protein: 37.4g