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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (1061g) Recipe makes 2 servings |
||
| Calories 1006 | ||
| Calories from Fat 384 | (38%) | |
| Amount Per Serving | %DV | |
| Total Fat 42.8g | 65% | |
| Saturated Fat 15.2g | 75% | |
| Monounsaturated Fat 21.0g | ||
| Polyunsaturated Fat 3.7g | ||
| Trans Fat 0.1g | ||
| Cholesterol 197mg | 65% | |
| Sodium 1369mg | 57% | |
| Potassium 1488mg | 42% | |
| Total Carbohydrate 15.9g | 5% | |
| Dietary Fiber 2.0g | 7% | |
| Sugars 5.3g | ||
| Protein 74.0g | 147% | |
SERVES 2
Parmigiano and Herb Chicken Breast Tenders
Sauteed Chicken Breasts Stuffed with Cheese and Ham
Balsamic Glazed Chicken Breast
Southwestern Bbq Chicken Breast
From: Danielle 17
On Jun 18, 2009
WOW! My mouth was watering while I was making it! I was simmering the sauce when I was reading all the previous reviews, and decided after the 20 minutes to just add a few tsp of the cornstarch, and that worked perfectly! It was absolutly delicious, I wouldn't have thought to use beef broth, I would have assumed chicken broth. Anyhow... I love it, and can't wait to make it for my dad... he loves when I make him new dishes!! Thanks for the tasty recipe!
From: 'Burgh Babe in the Kitchen
On Jun 16, 2009
I agree with "sheri." I was very disappointed in this recipe, especially after trying the real thing at CF about a month ago...not even close. While the chicken was very tasty and tender, the sauce was aweful. It tastes like someone poured a bottle of Madeira on my chicken, instead of tasting like a sauce. I used Paul Masson, maybe that was a bad choice? I added a little soy sauce, about a TSP of sugar and some corn starch. Next time, I will used less wine. Very disappointing.
From: Dr. Jenny
On Apr 7, 2008
DH and I made this for dinner tonight. It is absolutely delicious! Never having had the Cheesecake Factory version, I cannot say how it compares--all I know is that I would definitely make this again. Modifications included sauteeing 3 cloves of garlic with the mushrooms; changing the sauce proportions to 2 cups madeira and 1 1/3 cup beef broth, and adding approximately 4 tsp corn starch to thicken the sauce. DH suggested that when we make this next time (and there will be a next time) that we use 1 1/2 cups of madeira and 1 cup of broth. He thinks, therefore, that the sauce will then require no more than 3 tsp of the corn starch (he does the math, not me). Thank you for posting this. It was wonderful!!!
From: Cooks4_6
On Dec 31, 2007
I made this for dinner tonight, and my entire family loved it! The younger 3 enjoyed it without the sauce topping (with cheese and aparagus though). Next time, however, I will reduce the recipe for the sauce by 1/2. I had a ton of extras, which I am freezing for next time. To thicken the sauce, I took about 1/4 of the sauce from the pan and added 3T of cornstarch, mixed it well then put it back in the pan with the rest of the sauce and mushrooms. Worked like a charm! Thanks for posting — it was easy and yummy!
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