Yammy Chicken
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Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 386.0
- Total Fat: 8.7 g
- Cholesterol: 138.5 mg
- Sodium: 459.8 mg
- Total Carbs: 17.6 g
- Dietary Fiber: 2.4 g
- Protein: 56.3 g
View full nutritional breakdown of Yammy Chicken calories by ingredient
Submitted by: DMWOOD13
Number of Servings: 6
Ingredients
-
6 skinless, boneless chicken breasts
1/4 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon paprika
ground black pepper to taste
2 T light olive oil
1/2 cup chopped celery
1/2 cup chopped green bell pepper
1 clove crushed garlic
1 teaspoon dried rosemary
1/8 teaspoon dried thyme
1 bay leaf
1 (10.75 ounce) can fat free condensed cream of mushroom soup
1/2 cup fat free chickeck broth
1 cup chopped onion
1 (29 ounce) can sweet potatoes
Directions
Mix together flour, salt, and paprika. Add black pepper to taste. Dust chicken with seasoned flour.
Heat oil over medium heat in a saucepan. Lightly brown chicken. Remove chicken from pan, and set aside.
Saute celery, green pepper, garlic, rosemary and thyme for 4 minutes in pan drippings. Stir in remaining seasoned flour, condensed soup, and water or chicken broth.
Arrange chicken in a casserole pan with a lid. Place potatoes and onions around chicken, and pour seasoned soup over. Cover.
Bake at 375 degrees F ( 190 degrees C) for about 45 minutes. Remove cover. Bake for about 20 more minutes, until meat is done.
Makes 6 servings.
Number of Servings: 6
Recipe submitted by SparkPeople user DMWOOD13.
Heat oil over medium heat in a saucepan. Lightly brown chicken. Remove chicken from pan, and set aside.
Saute celery, green pepper, garlic, rosemary and thyme for 4 minutes in pan drippings. Stir in remaining seasoned flour, condensed soup, and water or chicken broth.
Arrange chicken in a casserole pan with a lid. Place potatoes and onions around chicken, and pour seasoned soup over. Cover.
Bake at 375 degrees F ( 190 degrees C) for about 45 minutes. Remove cover. Bake for about 20 more minutes, until meat is done.
Makes 6 servings.
Number of Servings: 6
Recipe submitted by SparkPeople user DMWOOD13.