Pheasant Breast in Chardonnay Sauce
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 286.5
- Total Fat: 8.7 g
- Cholesterol: 70.4 mg
- Sodium: 46.4 mg
- Total Carbs: 2.9 g
- Dietary Fiber: 0.4 g
- Protein: 30.0 g
View full nutritional breakdown of Pheasant Breast in Chardonnay Sauce calories by ingredient
Introduction
When you are in the mood for a walk on the wild side, try this fast and easy recipie for a great tasting pheasant! Low calorie, and yields up to 6 servings! Just, blend, brown, reduce, and enjoy! When you are in the mood for a walk on the wild side, try this fast and easy recipie for a great tasting pheasant! Low calorie, and yields up to 6 servings! Just, blend, brown, reduce, and enjoy!Number of Servings: 6
Ingredients
-
2 Pheasant Breasts de-boned and cut into serving peices
2 medium onions
1 clove garlic
1 tsp course black pepper
1 bottle Kendall Jackson Chardonnay
2 Tbsp canola oil
Directions
Put the onions, garlic, pepper and wine into a blender. Finely blend for 1 - 2 minutes.
In a medium skillet, brown the pheasant in the oil until golden brown on both sides.
Drain oil. Add the blended wine mixture. Cover and cook over medium heat until pheasant is tender.
Remove the lid and increase heat to medium high. Cook until wine mixture is nearly evaporated.
Serve with roasted potatoes and your favorite vegetables, and Enjoy!!
Makes 6-3oz servings
Number of Servings: 6
Recipe submitted by SparkPeople user CC9873.
In a medium skillet, brown the pheasant in the oil until golden brown on both sides.
Drain oil. Add the blended wine mixture. Cover and cook over medium heat until pheasant is tender.
Remove the lid and increase heat to medium high. Cook until wine mixture is nearly evaporated.
Serve with roasted potatoes and your favorite vegetables, and Enjoy!!
Makes 6-3oz servings
Number of Servings: 6
Recipe submitted by SparkPeople user CC9873.