A nice, comfort meal that is fairly easy to make.
Difficulty: Simple.
Preparation time: 1h 15min.
Servings: 4.
Ingredients:
- 1 lb. chicken, boneless
- 1 chicken bouillon cube
- water
- 1 small onion
- 4 tbs. margarine or butter (unsalted)
- 1 large can, button mushrooms
- 1 jar, white asparagus
- 4 tbs. flour
- 1/2 c. milk (whole)
- 1/4 tsp. paprika
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- 1 tsp. spanish capers
Preparation:
- Boil chicken in a pot with just enough water to cover. Add the bouillon cube. Be sure to cover with a tight fitting lid.
- Once chicken is cooked through, remove chicken to a plate or bowl and allow to cool. When cool, chop into bite size chunks. Pour about 2 cups of the broth in a bowl or other container (remember, it’s hot!) and set aside. Dispose of the rest.
- Add margarine or butter to same pot and melt. Chop onions and place in the pot, sauteing until golden.
- Add flour to the pot and stir quickly. Allow to cook a bit to golden color, just about 2 minutes. Pour in the broth.
- Stir and allow to boil, stirring regularly as sauce thickens. Add seasonings (including capers) and stir.
- When thickened, add chopped chicken. Stir.
- Cut asparagus stalks in half. Add some of the packing water into your sauce for extra flavor. Place asparagus into pot. Then drain and add in mushrooms as well.
- Mix and turn heat down to low. Place a lid on the pot and simmer for 20 minutes. If sauce seems too thick, add some milk.
This dish can be served with rice or boiled potatoes to suit your taste.
| Nutrition Facts | |
|---|---|
| Per Serving Makes 4 Servings |
|
| Amount Per Serving | |
| Calories 241 | Cal. from Fat 122 |
| % Daily Value * | |
| Total Fat 13.8g | 21% |
| Saturated Fat 8.1g | 41% |
| Monounsat. Fat 3.4g | |
| Polyunsat. Fat 1g | |
| Trans Fat 0g | |
| Cholesterol 65.8mg | 22% |
| Sodium 903mg | 38% |
| Potassium 389mg | 11% |
| Total Carbohydrate 13.2g | 4% |
| Dietary Fiber 2.6g | 10% |
| Protein 17.3g | 35% |
| Vitamin A | 19% |
| Vitamin C | 23% |
| Vitamin K | 34% |
| Niacin | 40% |
| Calcium | 7% |
| Iron | 13% |
| * The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA. |
|
Thank you so much, this was a good read. I was actually born in Spain ( not telling you what year though!) but moved around europe and lastly settled in the UK when I was 7. I dont remember much of the few years I was in spain, but the smell of spanish food always seems to get me going or something. Funny, how I dont remember anything except the smells,isn’t it! I actually found a whole internet site dedicated to spanish recipes, which gave me great delight and thought I ought to share. Anyway, thank you again. I’ll get my son to add your website to my rss app…
This reminds me of my mothers recipe, she was born in East Germany and grew up with this dish for sunday lunch! Its easy to cook and really tasty but don’t forget the capers!