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Paprika Chicken (For Diabetics)

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)18.2329
Energy (kCal)483.872
Carbohydrates (g)52.629
Total fats (g)25.3929
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Melt the butter in a nonstick skillet; sauté the onions until tender. | 2. Lay the chicken on the onions. Cover and simmer over low heat for 45 minutes or until chicken is tender. | 3. Remove chicken and keep warm. | 4. Stir the flour into the onions in the skillet. Gradually add the stock and season with salt. | 5. Cook and stir over low heat until thickened; remove pan from heat. Stir in paprika and yogurt. | 6. Return chicken to pan. | 7. Spoon sauce over chicken. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    butter 3 tablespoons unsalted 256.5 11.7855 8.0145 21.6
    onion 2 cups chopped 128.0 29.888 3.52 0.32
    frying chicken 2 1/4 cut - - - -
    purpose flour 3 tablespoons - - - -
    chicken stock 1 cup 86.4 8.472000000000001 6.047999999999999 2.88
    salt 2 teaspoons - - - -
    paprika 2 teaspoons 12.972000000000001 2.4835 0.6504 0.5929
    plain yogurt 1 cup low-fat - - - -

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



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