RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	49.6245
Energy (kCal)	616.5978
Carbohydrates (g)	6.8497
Total fats (g)	43.5922
Fatty acids, total saturated 20:0 (g)	0.0841
Fatty acids, total saturated 18:3 undifferentiated (g)	0.2921
Fatty acids, total polyunsaturated 17:1 (g)	0.0559
Fatty acids, total trans-monoenoic (g)	0.6000
Fatty acids, total saturated 20:4 undifferentiated (g)	0.1527
Fatty acids, total saturated 4:0 (g)	0.4392
Fatty acids, total trans (g)	0.7416
Riboflavin (mg)	0.5431
Tocopherol, beta (mg)	0.0148
Lactose (g)	1.7520
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0392
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)	2.7969
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.4439
Proline (g)	0.3275
Fatty acids, total polyunsaturated 18:1 t (g)	0.5346
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.0028
Adjusted Protein (g)	0.0000
Cystine (g)	0.0651
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	39.9666
Copper, Cu (mg)	0.8411
Maltose (g)	0.0000
Zinc, Zn (mg)	3.1845
Total lipid (fat) (g)	43.5922
Vitamin K (phylloquinone) (g)	74.4762
Cholesterol (mg)	181.1333
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0018
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0749
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	31.5690
Folate, total (g)	58.7155
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0234
Vitamin A, IU (IU)	1470.3192
Energy (kcal)	616.5978
Fatty acids, total saturated 16:1 undifferentiated (g)	0.6205
Fatty acids, total saturated 14:1 (g)	0.2066
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.1305
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0575
Sugars, total (g)	1.7917
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0638
Vitamin C, total ascorbic acid (mg)	5.7140
Lutein + zeaxanthin (g)	216.5390
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0748
Vitamin B-12, added (g)	0.0000
Valine (g)	0.2640
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0018
Magnesium, Mg (mg)	69.8818
Fatty acids, total saturated 16:0 (g)	7.9672
Carbohydrate, by difference (g)	6.8497
Vitamin D (IU)	37.8000
Fructose (g)	0.0026
Fluoride, F (g)	2.1933
Aspartic acid (g)	0.4008
Tyrosine (g)	0.2010
Potassium, K (mg)	695.0238
Fatty acids, total saturated 12:0 (g)	0.6312
Vitamin A, RAE (g)	332.6185
Serine (g)	0.2119
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.2302
Fatty acids, total trans-polyenoic 22:4 (g)	0.0060
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0054
Fatty acids, total saturated 22:0 (g)	0.0264
Fatty acids, total saturated 14:0 (g)	2.0224
Histidine (g)	0.1223
Isoleucine (g)	0.2112
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.1128
Niacin (mg)	3.5372
Water (g)	216.5920
Fatty acids, total saturated 8:0 (g)	0.2316
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0048
Carotene, beta (g)	238.8170
Sodium, Na (mg)	184.4333
Iron, Fe (mg)	4.2265
Energy (kJ)	2578.7440
Ash (g)	3.9954
Caffeine (mg)	0.0000
Glycine (g)	0.2332
Fatty acids, total trans-polyenoic (g)	0.1416
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0012
Fatty acids, total saturated 18:2 undifferentiated (g)	5.2841
Fatty acids, total polyunsaturated (g)	5.9422
Vitamin E (alpha-tocopherol) (mg)	3.6630
Sucrose (g)	0.0002
Vitamin B-6 (mg)	0.3365
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.3655
Vitamin D (D2 + D3) (g)	0.9600
Vitamin D3 (cholecalciferol) (g)	0.9600
Lysine (g)	0.1698
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0263
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.2300
Starch (g)	0.0000
Pantothenic acid (mg)	0.4324
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)	0.2118
Fatty acids, total trans-polyenoic 18:3i (g)	0.0024
Thiamin (mg)	0.4824
Folate, food (g)	58.7155
Fatty acids, total saturated 20:1 (g)	0.0911
Fatty acids, total monounsaturated (g)	18.2513
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.5244
Fatty acids, total polyunsaturated 16:1 t (g)	0.0654
Fatty acids, total polyunsaturated 17:0 (g)	0.1290
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	158.0701
Fatty acids, total polyunsaturated 16:1 c (g)	0.3282
Fatty acids, total saturated (g)	17.0118
Vitamin B-12 (g)	2.3627
Calcium, Ca (mg)	387.3742
Fatty acids, total saturated 10:0 (g)	0.5436
Galactose (g)	0.0017
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.2087
Glutamic acid (g)	0.9647
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0012
Carotene, alpha (g)	0.1380
Vitamin E, added (mg)	0.0000
Retinol (g)	311.0000
Leucine (g)	0.3645
Folate, DFE (g)	58.7155
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.1392
Fiber, total dietary (g)	1.8558
Tryptophan (g)	0.1005
Threonine (g)	0.1938
Fatty acids, total polyunsaturated 18:1 c (g)	4.2542
Manganese, Mn (mg)	0.4228
Protein (g)	49.6245
Cryptoxanthin, beta (g)	0.2875
Fatty acids, total saturated 18:1 undifferentiated (g)	17.2727
Betaine (mg)	0.1159
Phosphorus, P (mg)	561.4990
Tocopherol, gamma (mg)	0.3515

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. Season the chicken with the salt and pepper. | 2. Heat the olive oil and the butter in a large frying pan over medium-high heat. Add the chicken and saute until cooked through, turning once (about 5 minutes total time). Transfer to a plate, cover with foil and keep warm. | 3. Add the Cognac and the wine to the pan and deglaze, stirring to scrape up the brown bits. Now add the sliced mushrooms and saute for about 5 minutes until the mushrooms begin to soften and the sauce is reduced by half. | 4. With a slotted spoon, remove the mushrooms to the plate of chicken, and keep warm. | 5. Whisk in the cream, mustard and tarragon to the sauce and cook, continuing to whisk, about 2 minutes until thickened. Pour any juices that have accumulated on the plate into the sauce and whisk to combine. | 6. Serve the chicken topped with the mushrooms and wine sauce, garnish with the snipped parsley. Wonderful served with a tossed salad and Potatoes Dauphinoise (recipe #359440). | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken breast	4	boneless	skinless boneless	-	-	-	-
salt	1/2	teaspoon		-	-	-	-
black pepper	1/2	teaspoon		2.8865	0.7354	0.1195	0.0375
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
butter	1	tablespoon	unsalted	85.5	3.9285	2.6715	7.2
white button mushroom	8	ounces	sliced	201.7333	0.0	44.88	1.1333
cognac	2	tablespoons		201.7333	0.0	44.88	1.1333
white wine	1/4	cup		-	-	-	-
heavy cream	1/2	cup		204.0	1.6440000000000001	1.704	21.648000000000003
french dijon mustard	2	tablespoons		201.7333	0.0	44.88	1.1333
tarragon	1	teaspoon	crushed chopped	1.77	0.3013	0.1366	0.0434
parsley	1	tablespoon	snipped	1.368	0.2405	0.1129	0.03

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

Cooking in progress....

Chicken Paillardes & Mushrooms in Creamy Cognac Dijon Sauce