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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In one of those big 5 L covered frying pans (or a Dutch oven), heat oil and butter over medium heat. Add chicken and cook, turning, till browned all over, about 10 minutes. Remove and set aside. | 2. Add shallots or onion to pan drippings, cook 1 minute to soften. Add mushrooms, cook until lightly browned, about 3 minutes. | 3. Add garlic, tomatoes, tarragon, thyme, salt and pepper, simmer 5 minutes. | 4. Add wine and beef broth. Return chicken to pan, cover, and cook over low heat until tender, about 20 minutes. Remove chicken. | 5. Stir dissolved cornstarch into sauce. Bring to a boil and cook, stirring, until thickened, 1 - 2 minutes. Return chicken to the pan and turn to coat with sauce. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken breast half	6			-	-	-	-
vegetable oil	2	tablespoons		234.46400000000003	0.0	0.0	27.2
butter	1	tablespoon		85.5	3.9285	2.6715	7.2
shallot	2		chopped	-	-	-	-
mushroom	1/2	lb	quartered	77.1108	15.3995	5.0802	1.1113
garlic clove	2		crushed	-	-	-	-
tomato	2		peeled seeded chopped	124.1379	27.5262	6.4768	1.0795
tarragon	1/2	teaspoon	dried	0.885	0.1507	0.0683	0.0217
thyme leaf	1/2	teaspoon	dried	-	-	-	-
salt	1/2	teaspoon		-	-	-	-
pepper	1/4	teaspoon	ground	1.4432	0.3677	0.0597	0.0187
white wine	1/2	cup		-	-	-	-
beef broth	1/2	cup		8.4	0.048	1.368	0.264
cornstarch	1	tablespoon		30.48	7.3016	0.0208	0.004
water	2	tablespoons		0.0	0.0	0.0	0.0

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