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Add a photoServings: 6
Ingredients
- 2 x frying chicken, cut in small pcs
- Â Â flour, for dredging
- 4 Tbsp. oil, (4 to 6)
- 2 c. minced onions
- 2 c. minced celery
- 1/2 c. minced parsley
- 2 Tbsp. dry basil, --or possibly--
- 1/4 c. fresh basil, minced
- Â Â salt and pepper
- 1 c. chicken broth, (approximately)
Directions
- Dredge the chicken pcs very lightly in flour. Heat 4 Tbsp oil in a large heavy skillet and brown the chicken on all sides over medium heat. Remove and keep hot. Add in a little more oil, if necessary, and sauteethe onions till transparent.
- Add in the celery and parsley and saute/fry, stirring frequently, for about 5 min. Stir in the basil and return the chicken to the pan. Season with salt and pepper to taste. Add in the broth, stir gently to blend and cook over medium-low heat, stirring occasionally, till the chicken and vegetables are tender. Add in a little more broth if necessary to maintain liquid level in the pan.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 543g | |
| Recipe makes 6 servings | |
| Calories 993 | |
| Calories from Fat 640 | 64% |
| Total Fat 71.17g | 89% |
| Saturated Fat 18.45g | 74% |
| Trans Fat 0.23g | |
| Cholesterol 308mg | 103% |
| Sodium 379mg | 16% |
| Potassium 987mg | 28% |
| Total Carbs 5.86g | 2% |
| Dietary Fiber 1.6g | 5% |
| Sugars 2.63g | 2% |
| Protein 77.79g | 124% |
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