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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat the butter in a medium saucepan. Add the onio0n and garlic and cook until the onion is soft. Add the chicken stock and wine, raise the heat to medium high and gently boil, uncovered until the liquid is reduced by half, about 15 - 20 minutes. | 2. Add the cream, lemon juice, salt and pepper. Cover and simmer 5 minutes. Remove from heat and set aside. | 3. In a large bowl combine the flour, salt and pepper. Coat the chicken pieces. | 4. Heat the oil in large skillet over medium high heat. Add the chicken and saute until golden brown and cooked through, about 5 -8 minutes, stirring occasionally. | 5. Pour the reserved sauce into the skillet, stirring to scrape up any browned bits from the bottom of the pan. Stir in the fresh tarragon and cook 5 minutes longer. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butter	2	tablespoons	unsalted	171.0	7.857	5.343	14.4
yellow onion	1/2	cup	chopped	57.42	3.4191	0.4132	4.698
garlic	1/4	cup	minced	50.66	11.2404	2.1624	0.17
chicken stock	1	cup		86.4	8.472000000000001	6.047999999999999	2.88
white wine	1	cup		-	-	-	-
heavy cream	1/4	cup		102.0	0.8220000000000001	0.852	10.824000000000002
lemon juice	1/4	cup		13.42	4.209	0.2135	0.1464
salt pepper				-	-	-	-
purpose flour	1/4	cup		-	-	-	-
salt	1/4	teaspoon		-	-	-	-
black pepper				-	-	-	-
chicken breast	1	lb	boneless skinless cut	780.1798	0.0	94.5741	41.9573
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
tarragon	1	tablespoon	chopped	5.31	0.904	0.4099	0.1303

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