RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	20.1105
Energy (kCal)	479.49
Carbohydrates (g)	30.9522
Total fats (g)	27.36
Fatty acids, total saturated 20:0 (g)	0.0000
Fatty acids, total saturated 18:3 undifferentiated (g)	0.2066
Fatty acids, total polyunsaturated 17:1 (g)	0.0000
Fatty acids, total trans-monoenoic (g)	0.0000
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0000
Fatty acids, total saturated 4:0 (g)	0.0000
Fatty acids, total trans (g)	0.0000
Riboflavin (mg)	0.6375
Tocopherol, beta (mg)	0.0000
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0000
Fatty acids, total polyunsaturated 24:1 c (g)	0.0000
Fatty acids, total saturated 18:4 (g)	0.0000
Fatty acids, total saturated 18:0 (g)	1.1774
Tocopherol, delta (mg)	0.0000
Arginine (g)	1.1884
Proline (g)	0.3658
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.2390
Adjusted Protein (g)	0.0000
Cystine (g)	0.1620
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	10.7990
Copper, Cu (mg)	1.0064
Maltose (g)	0.0000
Zinc, Zn (mg)	2.8556
Total lipid (fat) (g)	27.3600
Vitamin K (phylloquinone) (g)	0.9600
Cholesterol (mg)	14.4000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0000
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	0.0000
Folate, total (g)	68.1000
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	44.5500
Energy (kcal)	479.4900
Fatty acids, total saturated 16:1 undifferentiated (g)	0.4920
Fatty acids, total saturated 14:1 (g)	0.0000
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.2646
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	8.5400
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0000
Vitamin C, total ascorbic acid (mg)	0.9600
Lutein + zeaxanthin (g)	4.8000
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.4478
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0000
Magnesium, Mg (mg)	74.3500
Fatty acids, total saturated 16:0 (g)	3.1410
Carbohydrate, by difference (g)	30.9522
Vitamin D (IU)	0.0000
Fructose (g)	0.7170
Fluoride, F (g)	0.0000
Aspartic acid (g)	0.7438
Tyrosine (g)	0.3357
Potassium, K (mg)	864.7700
Fatty acids, total saturated 12:0 (g)	0.0000
Vitamin A, RAE (g)	6.1500
Serine (g)	0.4370
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.4248
Fatty acids, total trans-polyenoic 22:4 (g)	0.0000
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0000
Fatty acids, total saturated 22:0 (g)	0.0000
Fatty acids, total saturated 14:0 (g)	0.0924
Histidine (g)	0.2358
Isoleucine (g)	0.3447
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	10.2694
Water (g)	667.8759
Fatty acids, total saturated 8:0 (g)	0.0000
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0000
Carotene, beta (g)	0.0000
Sodium, Na (mg)	731.6500
Iron, Fe (mg)	2.6155
Energy (kJ)	2013.1500
Ash (g)	5.6803
Caffeine (mg)	0.0000
Glycine (g)	0.5490
Fatty acids, total trans-polyenoic (g)	0.0000
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0000
Fatty acids, total saturated 18:2 undifferentiated (g)	10.2735
Fatty acids, total polyunsaturated (g)	10.4900
Vitamin E (alpha-tocopherol) (mg)	0.1440
Sucrose (g)	0.0000
Vitamin B-6 (mg)	0.3598
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0000
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.2570
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	0.3123
Fatty acids, total trans-polyenoic 20:4 n-6 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t,t (g)	0.0000
Fatty acids, total polyunsaturated 15:0 (g)	0.0000
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.7454
Folate, food (g)	68.1000
Fatty acids, total saturated 20:1 (g)	0.0494
Fatty acids, total monounsaturated (g)	10.9508
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.0000
Fatty acids, total polyunsaturated 16:1 t (g)	0.0000
Fatty acids, total polyunsaturated 17:0 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	44.1600
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	4.5657
Vitamin B-12 (g)	0.0000
Calcium, Ca (mg)	220.1300
Fatty acids, total saturated 10:0 (g)	0.0000
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.4190
Glutamic acid (g)	1.7874
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	0.0000
Vitamin E, added (mg)	0.0000
Retinol (g)	4.8000
Leucine (g)	0.6138
Folate, DFE (g)	68.1000
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0000
Fiber, total dietary (g)	4.1850
Tryptophan (g)	0.1755
Threonine (g)	0.3326
Fatty acids, total polyunsaturated 18:1 c (g)	0.0000
Manganese, Mn (mg)	1.2507
Protein (g)	20.1105
Cryptoxanthin, beta (g)	0.0000
Fatty acids, total saturated 18:1 undifferentiated (g)	10.3769
Betaine (mg)	0.0000
Phosphorus, P (mg)	487.1200
Tocopherol, gamma (mg)	0.0000

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
European >> French >> French
Dietary Style
Source
Genius Kitchen(food.com)

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Preheat the oven to 350°F In a large deep ovenproof skillet, heat the oil. Season the chicken with salt and pepper, add to the skillet and cook on all sides until browned. Add 1 Tablespoon butter, and swirl the pan to coat the chicken. Turn chicken skin side up, and add the garlic and bay leaf. | 2. Place the skillet in the oven, and bake about 8 minutes, or until the breast pieces are just cooked through. Transfer the breast pieces to a plate, and keep warm. Add the vinegar to the skillet, return to the oven, and continue to bake the remaining pieces, basting a few times, until the chicken is cooked through, about 15 minutes longer. Transfer the chicken and garlic to a plate and keep warm. | 3. Back on the stovetop, add the stock to the skillet and boil, scraping up any browned bits, and reduce the liquid to about 1 1/4 cups, about 10 minutees. Whisk in the creme fraiche and remaining butter. Return the chicken and garlic to the skillet along with any accumulated juices. Simmer over medium high heat, basting a few times, until the sauce thickens slightly and the chicken is heated through. Season to taste with salt and pepper, and serve over steamed rice. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
extra virgin olive oil	3	tablespoons		-	-	-	-
chicken	1		cut	-	-	-	-
salt				-	-	-	-
pepper				-	-	-	-
butter	3	tablespoons		256.5	11.7855	8.0145	21.6
garlic clove	12		unpeeled	-	-	-	-
bay leaf	1			-	-	-	-
vinegar	1	cup		50.19	2.2227	0.0	0.0
chicken stock	2	cups		172.8	16.944000000000003	12.095999999999998	5.76
creme fraiche	1/4	cup	sour	-	-	-	-

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

Cooking in progress....

Lyon-Style Chicken With Vinegar Sauce