RecipeDB

Cooking in progress....

Chicken Breasts in a Creamy Foie Gras Pate Sauce

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)238.5709
Energy (kCal)3148.1345
Carbohydrates (g)29.1128
Total fats (g)231.828
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Heat 1 tablespoons of the butter in a sauté pan and cook the chicken breasts until they are tender, but not brown. | 2. Lightly salt the chicken, remove from the heat and keep warm. | 3. Add the cream to the same pan and bring it to a simmer. | 4. Rub a tablespoon of foie gras pate together with a tablespoon of the warm cream, add into the sauce. | 5. Meanwhile cook the capellini in boiling, salted water. | 6. Drain the capellini and toss with 1 Tablespoon of butter. | 7. Add some small cubes of foie gras pate to the pasta. | 8. Make a bed of the pasta on a hot platter and arrange the chicken on top. Pour the sauce over all and serve. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    chicken breast 2 boneless cut 1560.3596 0.0 189.1482 83.9147
    butter 2 tablespoons 171.0 7.857 5.343 14.4
    cream 1 cup 792.0 15.96 8.712 83.23200000000001
    foie gras 4 ounces 523.908 5.2958 12.9276 49.7146
    capellini 1/4 lb 100.8669 0.0 22.4401 0.5667

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



    Similar Recipes by Processes Similar Recipes by Category Composition