Chicken Michele

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Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 605.4
  • Total Fat: 23.7 g
  • Cholesterol: 65.7 mg
  • Sodium: 714.7 mg
  • Total Carbs: 51.1 g
  • Dietary Fiber: 6.0 g
  • Protein: 37.5 g

View full nutritional breakdown of Chicken Michele calories by ingredient
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Number of Servings: 1


    1 Tbsp olive oil
    2 cloves garlic
    4 oz chicken breast, cut into 1/2” cubes
    1 cup low-sodium chicken broth, divided
    1 Tbsp wheat flour
    3/4 tsp tarragon, divided
    1/2 Tbsp ground cumin
    1 tsp lemon juice
    4 lemon slices
    1/4 cup dry white wine
    1/2 Tbsp light margarine
    1/2 cup mushrooms
    1/2 cup brown rice, instant
    1 Tbsp curry powder
    1 Tbsp cilantro, chopped
    1/4 cup carrot shreds
    1 Tbsp sliced almonds


Heat olive oil in small skillet and add garlic. Sauté until garlic begins to lightly brown, about 1 minute. Add chicken breast cubes and brown, about 5 minutes. Add 1/2 cup chicken broth and wheat flour, stir to thicken. Add lemon slices, lemon juice, 1/4 tsp tarragon and cumin, stir. Reduce heat and simmer until chicken is cooked and sauce is slightly thick, about 10 minutes. Add white wine and simmer another 3 minutes. Remove lemon slices. Remove from heat and set aside. While chicken is cooking, prepare rice according to package directions, substituting 1/2 cup broth for the water and adding tarragon and curry powder to the broth. In a separate skillet, melt margarine and sauté mushrooms until golden, about 3 minutes. Add mushrooms to sauce and simmer 2 minutes to combine flavors. Arrange rice on a plate and top with chicken and sauce mixture. Garnish with extra lemon slices, chopped fresh cilantro, carrot shreds, sliced almonds, grated parmesan and freshly ground pepper.

Number of Servings: 1

Recipe submitted by SparkPeople user TRAVELCHICK.

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