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Prince Charles Edward's Chicken

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)394.7439
Energy (kCal)4116.1137
Carbohydrates (g)91.3246
Total fats (g)237.8529
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Flour and season the chicken breasts and fry in hot butter in both sides. | 2. When they are well browned, sprinkle with Drambuie, add the chicken stock, cover and simmer for ten minutes. | 3. While the chicken is cooking, peel and core the apples. | 4. Cut them into thick slices and cook gently in butter until fairly soft- do not stir to avoid mashing. | 5. Remove the chicken to a serving dish, when ready, and keep warm in the oven. | 6. Make the sauce by adding more Drambuie, if required, to the stock left in the pan and gently stir in the cream. | 7. Heat but do not boil. | 8. Add the roasted flaked almonds. | 9. Cover the chicken with this sauce and garnish with the sliced apple. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    chicken breast 4 skinned boned 3120.7192 0.0 378.2965 167.8294
    drambuie 3 tablespoons - - - -
    chicken stock 4 fluid - - - -
    double cream heavy 8 fluid - - - -
    butter 3 ounces unsalted 484.785 22.2746 15.1474 40.824
    almond 1 ounce flaked 250.6095 0.0 0.0 28.3495
    apple 4 260.0 69.05 1.3 0.85
    flour - - - -
    salt pepper - - - -

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



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