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Calories: 413kcal | Carbohydrates: 15g | Protein: 30g | Fat: 26g | Saturated Fat: 11g | Trans Fat: 1g | Cholesterol: 113mg | Sodium: 781mg | Potassium: 945mg | Fiber: 1g | Sugar: 5g | Vitamin A: 566IU | Vitamin C: 6mg | Calcium: 74mg | Iron: 2mg
Ingredients
  • 2 chicken breasts, cut into 1” pieces or butterflied in half
  • ½ teaspoon each garlic powder & paprika
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • Flour, for dredging (I used gluten-free flour)
  • 2 tablespoon olive oil
  • 1 tablespoons butter
  • subheading: STROGANOFF SAUCE:
  • 2 tablespoons butter
  • 1 small onion, finely diced
  • 8 oz baby bella mushrooms, sliced
  • 3 cloves garlic, minced
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon Dijon mustard
  • 2 cups chicken stock
  • ½ cup sour cream
  • 2 Tbsp flour, ( or 1 Tbsp arrowroot starch/cornstarch for gluten-free)
  • Fresh chopped parsley
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