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Ingredients
- 2 sprigs fresh flat-leaf parsley, leaves only
- 1000 g water
- 150 g brown onion, cut into quarters
- 2 - 3 tsp Chicken stock paste, to taste (see Tips)
- 500 - 600 g chicken tenderloins, cut into halves
- 100 g salted butter, cut into pieces
- 200 g button mushrooms, cut into quarters
- ½ red capsicum, cut into thin slices (5 mm)
- ½ green capsicum, cut into thin slices (5 mm)
- 2 tbsp gluten free flour (see Tips)
- ½ tsp ground paprika
- 50 g sherry
- 200 g thickened cream
- 2 pinches ground black pepper
- Nutrition
- per 1 portion
- Calories
- 2408.3 kJ / 573.4 kcal
- Protein
- 38.8 g
- Carbohydrates
- 9.3 g
- Fat
- 41.9 g
- Saturated Fat
- 27.8 g
- Fibre
- 4.3 g
- Sodium
- 267.9 mg
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