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Chicken Jardiniere Au Vermouth

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)4.7857
Energy (kCal)351.3288
Carbohydrates (g)26.9128
Total fats (g)26.1337
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Julienne carrot, zucchini and celery into 2 x 1/4 inch strips. | 2. Rub chicken with garlic. | 3. Brown chicken in oil; remove. | 4. Deglaze pan with wine. | 5. Return chicken to pan with julienned vegetables. | 6. Simmer 30 minutes. | 7. Combine cornstarch with water. | 8. Stir into pan. | 9. When chicken is done enough for you, add peas and mushrooms; bring to boiling. | 10. Lower heat; simmer 5 minutes more. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    carrot 1 52.48 12.2624 1.1904 0.3072
    zucchini 1 2.31 0.3421 0.2981 0.044000000000000004
    celery 1 stalk 10.24 1.9008 0.4416 0.1088
    chicken 3 cut - - - -
    garlic clove 1 crushed - - - -
    oil 2 tablespoons 224.25599999999997 0.0 0.0717 25.4669
    thyme 1/4 teaspoon 0.20199999999999999 0.0489 0.0111 0.0034
    pepper 1 pinch 0.3608 0.0919 0.0149 0.0047
    vermouth 1 cup - - - -
    cornstarch 2 teaspoons 20.32 4.8677 0.0139 0.0027
    water 2 tablespoons 0.0 0.0 0.0 0.0
    pea 1 cup 41.16 7.399 2.7439999999999998 0.196
    mushroom 1/2 cup sliced - - - -

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



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