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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Belgian >> Belgian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Steam the celery and carrots for 5 minutes and set aside. | 2. Heat the oil and one tablespoon butter in a deep skillet; sauté chicken until golden and juices run clear (about 4 minutes per side). | 3. Cool chicken slightly and cut crosswise into large pieces; cover with plastic wrap and set aside. | 4. Add remaining butter to pan and lightly sauté the shallots, mushrooms, leek, garlic and thyme for about 5 minutes. | 5. Add the St. Amand Ale and peppercorns, increase heat and simmer for about 15 minutes till the liquid is reduced by half, stirring to loosen brown bits in the pan. | 6. Stir in half & half and simmer for 10 minutes until sauce thickens. | 7. Add chicken, celery and carrots; heat through. | 8. Add salt and pepper to taste and serve immediately. | 9. Accompany with steamed new potatoes, a radicchio salad, and St. Amand French Country Ale. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
celery	4	stalks	julienned	40.96	7.6032	1.7664	0.4352
carrot	4		julienned	100.04	23.3752	2.2692	0.5856
chicken breast half	6	boneless	skinless boneless	-	-	-	-
vegetable oil	1	tablespoon		117.23200000000001	0.0	0.0	13.6
butter	2	tablespoons	unsalted	171.0	7.857	5.343	14.4
shallot	3		minced	345.6	80.64	12.0	0.48
mushroom	1/4		sliced	-	-	-	-
leek	1		sliced	-	-	-	-
garlic clove	1		minced	4.47	0.9918	0.1908	0.015
thyme				-	-	-	-
peppercorn	1	tablespoon		75.57600000000001	0.469	0.1608	8.2276
	12	ounces		302.6	0.0	67.32	1.7
half	3	cups		-	-	-	-
salt pepper				302.6	0.0	67.32	1.7

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