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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Put the chicken in a non-stick frying pan. | 2. Cook slowly over moderate heat with no fat added until well browned. | 3. Drain off melted fat. | 4. Add the onion, broth and sherry. | 5. Sprinkle with seasonings. | 6. Cover and simmer over very low heat until nearly tender, 40 to 50 minutes. | 7. Uncover. Tip pan and skim fat form the liquid with a bulb-type baster. | 8. Continue to simmer uncovered until the liquid is reduced by half. | 9. Whisk milk and flour together and stir into the pan. | 10. Cook and stir until sauce is bubbling and thick. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken thigh	4		skinless	7972.8	14.3148	173.5896	801.4476
onion	1		minced	64.0	14.944	1.76	0.16
chicken broth	1	cup		78.12	1.89	11.1384	2.6208
sherry	3	tablespoons		-	-	-	-
nutmeg	1/2	teaspoon		5.775	0.5422	0.0642	0.3994
cayenne pepper	1	pinch		0.3578	0.0637	0.0135	0.0194
salt pepper				-	-	-	-
parsley	1	tablespoon	minced	1.368	0.2405	0.1129	0.03
milk	3/4	cup	skim	414.0	9.972000000000001	4.122	42.912
flour	2	tablespoons		72.285	15.8257	1.1751	0.2804

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