Flo'S Chicken Cacciatore

1. Combine flour, salt & pepper. Coat chicken with seasoned flour . Heat oil and brown chicken on all sides.

2. Add all remaining ingredients except ripe olives. Bring to boil, lower heat. Cover and simmer 25 minutes.

3. Add ripe olives and cook covered 15 minutes longer til chicken is tender.

4. Serve over egg noodles.

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Nutrient	Quantity
Total fats	311.2776 g
Protein	340.7775 g
Carbohydrates	55.2046 g
Energy	4453.1654 kCal
Fatty acids, total saturated 18:3 undifferentiated	2.4003 g
Water	1714.0024 g
Aspartic acid	30.8841 g
Calcium, Ca	288.7864 mg
Fatty acids, total polyunsaturated 20:2 n-6 c,c	0.0002 g
Lutein + zeaxanthin	684.429 g
Fiber, total dietary	7.7093 g
Fatty acids, total saturated 22:0	0.0002 g
Carotene, beta	2112.8919 g
Niacin	123.9162 mg
Vitamin A, RAE	4397.866 g
Arginine	21.4242 g
Riboflavin	3.5948 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0026 g
Fatty acids, total saturated 20:1	2.72 g
Glutamic acid	51.0828 g
Sodium, Na	1335.8366 mg
Fatty acids, total saturated 16:1 undifferentiated	14.8764 g
Total lipid (fat)	311.2776 g
Manganese, Mn	1.5444 mg
Fructose	0.9699 g
Proline	16.8188 g
Fatty acids, total saturated 16:0	59.4014 g
Fatty acids, total saturated 8:0	1.347 g
Sucrose	0.1993 g
Choline, total	47.1578 mg
Sugars, total	20.4886 g
Serine	12.2646 g
Fatty acids, total saturated 10:0	1.5098 g
Fatty acids, total saturated 18:0	16.9713 g
Fatty acids, total saturated 20:4 undifferentiated	1.8133 g
Vitamin B-6	6.8647 mg
Selenium, Se	220.5438 g
Ash	17.5508 g
Fatty acids, total saturated 18:1 undifferentiated	96.1582 g
Pantothenic acid	22.0822 mg
Phenylalanine	13.3441 g
Copper, Cu	1.6849 mg
Betaine	0.2075 mg
Thiamin	1.4772 mg
Retinol	4206.9429 g
Methionine	8.8388 g
Iron, Fe	27.1088 mg
Carbohydrate, by difference	55.2046 g
Phosphorus, P	2884.606 mg
Folate, total	607.9659 g
Tocopherol, gamma	0.1391 mg
Fatty acids, total saturated 20:5 n-3 (EPA)	0.1813 g
Lycopene	0.115 g
Alanine	19.6712 g
Cholesterol	1632.0037 mg
Valine	16.4886 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0009 g
Fatty acids, total saturated 18:2 undifferentiated	52.4739 g
Glycine	22.3816 g
Carotene, alpha	369.5657 g
Glucose (dextrose)	1.0679 g
Fatty acids, total saturated 14:0	8.8709 g
Zinc, Zn	27.6237 mg
Isoleucine	16.6673 g
Tocopherol, delta	0.0023 mg
Fatty acids, total saturated 12:0	19.5398 g
Fatty acids, total polyunsaturated	59.0458 g
Fatty acids, total saturated 14:1	0.0001 g
Leucine	24.6286 g
Tocotrienol, alpha	0.0089 mg
Vitamin A, IU	17816.3633 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.1813 g
Folate, DFE	607.9659 g
Tryptophan	3.7586 g
Vitamin C, total ascorbic acid	224.0484 mg
Phytosterols	48.4435 mg
Galactose	0.0013 g
Fatty acids, total polyunsaturated 18:1 c	0.0063 g
Fatty acids, total saturated 6:0	0.0817 g
Tyrosine	10.8379 g
Vitamin B-12	20.128 g
Vitamin K (phylloquinone)	188.5821 g
Fatty acids, total saturated	110.4501 g
Histidine	9.6806 g
Fatty acids, total monounsaturated	115.2057 g
Threonine	14.023 g
Folate, food	607.9659 g
Cryptoxanthin, beta	5.3763 g
Vitamin E (alpha-tocopherol)	3.7022 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.544 g
Magnesium, Mg	432.9005 mg
Lysine	26.9724 g
Potassium, K	4582.1667 mg
Fatty acids, total polyunsaturated 24:1 c	0.0001 g
Cystine	4.5786 g
Fluoride, F	1.7966 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	1 teaspoon	0	0	0
Garlic powder	0.25 teaspoon	2.5653	0.5637	0.0057
Onion	1 tablespoon	4	0.934	0.01
Tomato	16 ounces	104.3261	23.1332	0.9072
Parsley	2 tablespoons	2.736	0.4811	0.06
Oregano	0.25 teaspoon	0.6625	0.1723	0.0107
Pepper	0.25 teaspoon	1.4432	0.3677	0.0187
flour	3 tablespoons	108.4275	23.7385	0.4207
Vegetable oil	3 tablespoons	351.696	0	40.8
green pepper	0.5 cup	14.9	3.4568	0.1267
olive	1 cup	0	0	0
season salt	0.5 teaspoon	0	0	0
fryer	4 lb	3862.4088	2.3573	268.9179