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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (153g) Recipe makes 4 servings The following items or measurements are not included below: pierogi |
||
| Calories 240 | ||
| Calories from Fat 106 | (44%) | |
| Amount Per Serving | %DV | |
| Total Fat 11.9g | 18% | |
| Saturated Fat 7.0g | 35% | |
| Monounsaturated Fat 3.2g | ||
| Polyunsaturated Fat 0.7g | ||
| Trans Fat 0.0g | ||
| Cholesterol 95mg | 31% | |
| Sodium 348mg | 14% | |
| Potassium 332mg | 9% | |
| Total Carbohydrate 2.1g | 0% | |
| Dietary Fiber 0.3g | 1% | |
| Sugars 0.9g | ||
| Protein 30.0g | 59% | |
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Pierogi Chicken Supper
By: * Carly *
Nov 30, 2004
Quick Cooking November/December 2004 issue Fast Fixes with Mixes
SERVES 4
Ingredients
-
1 (16 ounce) package frozen pierogi
- 1 lb boneless skinless chicken breast, cut into 2 inch strips
- 1/2 large sweet onion, thinly sliced
- 2 tablespoons butter
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1/2 cup shredded cheddar cheese
Directions
1
Cook pierogies according to package directions.2
Meanwhile, in a large nonstick skillet, saute chicken and onion in butter until juices run clear; remove and keep warm.3
Drain pierogies; add to skillet.4
Cook over medium heat until lightly browned.5
Return chicken mixture to the pan.6
Stir in salt and pepper.7
Sprinkle with cheese.8
Cover and remove from the heat.9
Let stand for 5 minutes or until cheese is melted.
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Featured Reviews for This Recipe
From: wife2abadge
On Jan 31, 2006
Very easy and quite tasty. I used some chicken broth instead of the butter to cook the chicken in. My whole family liked them — thanks!
From: VA
On Mar 10, 2005
This was easy to prepare but I don't think the chicken had enough flavor. I think if I make it again I will season the chicken with some kind of dry chicken seasoning mix and prepare it separate from the pierogis (leaving the onions with the pierogis).
From: Merlot
On May 3, 2005
This is a wonderful dish. I love the addition of chicken in it. Instead of 1/2 onion, I used a whole one (we LOVE onions). Great dish, CountryRose, can't wait to make it again.
From: jbe467
On Dec 17, 2004
This was extremely easy and tasty. I make pierogi from scratch (once a year) and really only like them with kraut or cabbage. I (personally) am not fond of the ones in the freezer section, but the rest of my family doesn't mind them. But the ease and general tastyness are worth the shortcut in using the frozen variety. I added minced garlic to the pan (I add garlic to everything but coffee) and served this dish with sour cream on the side and sprinkled each dish with chopped green onion. Thanks for the recipe!
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