RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	6.052
Energy (kCal)	563.548
Carbohydrates (g)	0.9791
Total fats (g)	60.9809
Fatty acids, total saturated 20:0 (g)	0.0784
Fatty acids, total saturated 18:3 undifferentiated (g)	0.6828
Fatty acids, total polyunsaturated 17:1 (g)	0.0000
Fatty acids, total trans-monoenoic (g)	0.0000
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0000
Fatty acids, total saturated 4:0 (g)	1.8324
Fatty acids, total trans (g)	0.0000
Riboflavin (mg)	0.0773
Tocopherol, beta (mg)	0.0000
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0000
Fatty acids, total polyunsaturated 24:1 c (g)	0.0000
Fatty acids, total saturated 18:4 (g)	0.0000
Fatty acids, total saturated 18:0 (g)	6.1358
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.0176
Proline (g)	0.0466
Fatty acids, total polyunsaturated 18:1 t (g)	1.6938
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.0000
Adjusted Protein (g)	0.0000
Cystine (g)	0.0045
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	3.4660
Copper, Cu (mg)	0.1351
Maltose (g)	0.0000
Zinc, Zn (mg)	0.3031
Total lipid (fat) (g)	60.9809
Vitamin K (phylloquinone) (g)	7.3352
Cholesterol (mg)	123.3800
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.1789
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	12.9200
Folate, total (g)	6.7440
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	1419.4320
Energy (kcal)	563.5480
Fatty acids, total saturated 16:1 undifferentiated (g)	1.1094
Fatty acids, total saturated 14:1 (g)	0.0000
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0119
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	0.4751
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0000
Vitamin C, total ascorbic acid (mg)	0.0000
Lutein + zeaxanthin (g)	0.0000
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0324
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0000
Magnesium, Mg (mg)	3.6560
Fatty acids, total saturated 16:0 (g)	13.7153
Carbohydrate, by difference (g)	0.9791
Vitamin D (IU)	0.0000
Fructose (g)	0.0000
Fluoride, F (g)	1.5904
Aspartic acid (g)	0.0364
Tyrosine (g)	0.0233
Potassium, K (mg)	227.8320
Fatty acids, total saturated 12:0 (g)	7.8614
Vitamin A, RAE (g)	388.5120
Serine (g)	0.0261
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0233
Fatty acids, total trans-polyenoic 22:4 (g)	0.0000
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0000
Fatty acids, total saturated 22:0 (g)	0.0000
Fatty acids, total saturated 14:0 (g)	6.4666
Histidine (g)	0.0131
Isoleucine (g)	0.0290
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.1517
Niacin (mg)	2.8337
Water (g)	126.0595
Fatty acids, total saturated 8:0 (g)	1.1247
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0000
Carotene, beta (g)	89.7440
Sodium, Na (mg)	788.7080
Iron, Fe (mg)	0.5280
Energy (kJ)	2357.7840
Ash (g)	2.3569
Caffeine (mg)	0.0000
Glycine (g)	0.0102
Fatty acids, total trans-polyenoic (g)	0.0000
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0000
Fatty acids, total saturated 18:2 undifferentiated (g)	1.5090
Fatty acids, total polyunsaturated (g)	2.2045
Vitamin E (alpha-tocopherol) (mg)	1.8486
Sucrose (g)	0.0000
Vitamin B-6 (mg)	0.0269
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	1.1672
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.0381
Beta-sitosterol (mg)	2.2720
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	0.1129
Fatty acids, total trans-polyenoic 20:4 n-6 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t,t (g)	0.0000
Fatty acids, total polyunsaturated 15:0 (g)	0.0000
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.0104
Folate, food (g)	6.7440
Fatty acids, total saturated 20:1 (g)	0.0694
Fatty acids, total monounsaturated (g)	15.4508
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	1.2303
Fatty acids, total polyunsaturated 16:1 t (g)	0.0000
Fatty acids, total polyunsaturated 17:0 (g)	0.3181
Fatty acids, total polyunsaturated 18:2 i (g)	0.1681
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	22.5496
Fatty acids, total polyunsaturated 16:1 c (g)	0.5458
Fatty acids, total saturated (g)	40.1524
Vitamin B-12 (g)	0.3486
Calcium, Ca (mg)	21.1920
Fatty acids, total saturated 10:0 (g)	1.9397
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.0165
Glutamic acid (g)	0.1011
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	0.0000
Vitamin E, added (mg)	0.0000
Retinol (g)	381.1280
Leucine (g)	0.0471
Folate, DFE (g)	6.7440
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0000
Fiber, total dietary (g)	0.0000
Tryptophan (g)	0.0068
Threonine (g)	0.0216
Fatty acids, total polyunsaturated 18:1 c (g)	9.6435
Manganese, Mn (mg)	0.2543
Protein (g)	6.0520
Cryptoxanthin, beta (g)	0.0000
Fatty acids, total saturated 18:1 undifferentiated (g)	13.6290
Betaine (mg)	0.0000
Phosphorus, P (mg)	89.2320
Tocopherol, gamma (mg)	0.0000

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
European >> French >> French
Dietary Style
Source
Genius Kitchen(food.com)

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. 1. Pat chicken dry with paper towels and season with salt and pepper. Heat oil in large skillet over medium-high heat until just smoking. Cook chicken skin-side down until well browned, about 5 minutes. Reduce heat to medium, cover, and cook until meat registers 160 degrees, about 15 minutes. Transfer chicken to platter and tent with foil. | 2. 2. Pour off all but 1 tablespoon fat from skillet. Add artichokes and cook until lightly browned, about 3 minutes; transfer to platter with chicken. Add broth, honey, herbs, and any accumulated chicken juices to skillet and simmer, scraping up any browned bits, until reduced to ¼ cup, about 3 minutes. Off heat, whisk in butter and vinegar. Pour sauce over chicken and artichokes. Serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken breast half	4		bone-in skin-on	-	-	-	-
salt pepper				-	-	-	-
vegetable oil	1	tablespoon		117.23200000000001	0.0	0.0	13.6
artichoke heart	1	box	thawed frozen	-	-	-	-
chicken broth	1/2	cup	low sodium	39.06	0.945	5.5692	1.3104
honey	2	tablespoons		-	-	-	-
herbes de	2	teaspoons		-	-	-	-
butter	4	tablespoons	unsalted cut	407.256	0.0341	0.4828	46.0705
white wine vinegar	2	teaspoons		-	-	-	-

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

Cooking in progress....

French Country Chicken With Herbs and Honey