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Les Supremes De Volaile Saint Sylvestre

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)208.0177
Energy (kCal)2124.6596
Carbohydrates (g)48.6405
Total fats (g)120.7947
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Cook the chicken in 2 tablespoons of butter in a heavy skillet over gentle heat until done. | 2. Arrange the chicken on a serving dish and keep warm. | 3. Add the shallot to the pan, with the red wine. Bring to a boil and continue boiling for 1 minute. | 4. Add the stock and boil briskly until reduced by half. | 5. Stir in the remaining butter in small pieces and season to taste. | 6. Just before serving, pour the sauce over the chicken. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    chicken breast 2 1560.3596 0.0 189.1482 83.9147
    butter 5 tablespoons unsalted 427.5 19.6425 13.3575 36.0
    shallot 1 chopped 115.2 26.88 4.0 0.16
    red wine 1/4 cup - - - -
    chicken stock 1/4 cup 21.6 2.1180000000000003 1.5119999999999998 0.72
    salt pepper - - - -

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



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