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Chicken, Tarragon and Potato Casserole

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)161.9793
Energy (kCal)2531.7991
Carbohydrates (g)49.018
Total fats (g)192.4205
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat oven to 400°F. | 2. Butter a shallow 8 or 9-inch baking dish. | 3. Slice potatoes thinly and boil in salted water for 10 minutes or until tender. | 4. Drain and set aside. | 5. Heat oil and butter in a medium frying pan. | 6. Add onion and cook for 5 minutes. | 7. Add chicken and fry over a high heat until nicely browned. | 8. Lower heat and stir in tarragon and half of the cream and season with salt and pepper. | 9. Spread half of the potatoes in the greased baking dish and pour chicken mixture over top. | 10. Cover with remaining potatoes. | 11. Pour remaining cream over top of potatoes and sprinkle with gruyere. | 12. Bake for 20-25 minutes or until top of casserole is golden. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    potato 2 - - - -
    oil 1 tablespoon 112.12799999999999 0.0 0.0358 12.7334
    butter 1 ounce 161.595 7.4249 5.0491 13.607999999999999
    shallot 1 chopped 115.2 26.88 4.0 0.16
    chicken breast 1 lb boneless skinless cut 780.1798 0.0 94.5741 41.9573
    tarragon 1 tablespoon chopped 5.31 0.904 0.4099 0.1303
    cream 7 ounces 654.8733 13.1967 7.2036 68.8212
    gruyere cheese 6 ounces grated 702.513 0.6124 50.7068 55.0103

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



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