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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> UK >> Scottish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cut the chicken into tiny slices approximately 1 inch square. | 2. Soften the mushrooms gently in the butter until they are limp. | 3. Add the chicken stock, salt, pepper, lemon juice and chopped tarragon and bring to the boil. | 4. Boil until the liquid has reduced by half, then add the cream and cook for 4 minutes. | 5. Put in the chicken, turn down the heat and let it heat through very thoroughly without boiling as this would dry the meat. | 6. Serve at once on a heated plate with the snippets of fried bread placed round the edge of the plate. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken breast	1/2	lb		390.0899	0.0	47.2871	20.9787
white button mushroom	1/4		sliced	6.3042	0.0	1.4025	0.0354
butter	2	ounces		323.19	14.8497	10.0983	27.215999999999998
chicken broth	5	fluid	reduced sodium	-	-	-	-
salt				-	-	-	-
pepper			ground	-	-	-	-
lemon	1/2			0.6404	0.2058	0.0243	0.0066
tarragon	4 -5		chopped	0.0	0.0	0.0	0.0
double cream	3	tablespoons		6.3042	0.0	1.4025	0.0354
bread	8	slices	cut	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.