RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	10.2165
Energy (kCal)	593.2875
Carbohydrates (g)	13.3503
Total fats (g)	57.2188
Fatty acids, total saturated 20:0 (g)	0.1400
Fatty acids, total saturated 18:3 undifferentiated (g)	0.3535
Fatty acids, total polyunsaturated 17:1 (g)	0.0728
Fatty acids, total trans-monoenoic (g)	0.6000
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0348
Fatty acids, total saturated 4:0 (g)	0.4392
Fatty acids, total trans (g)	0.7416
Riboflavin (mg)	0.2737
Tocopherol, beta (mg)	0.0297
Lactose (g)	1.7520
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0120
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)	3.0513
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.4849
Proline (g)	0.3334
Fatty acids, total polyunsaturated 18:1 t (g)	0.5346
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	2.7180
Adjusted Protein (g)	0.0000
Cystine (g)	0.0668
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	4.7358
Copper, Cu (mg)	0.4232
Maltose (g)	0.0000
Zinc, Zn (mg)	1.1184
Total lipid (fat) (g)	57.2188
Vitamin K (phylloquinone) (g)	23.6855
Cholesterol (mg)	69.0600
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0018
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0732
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	61.1800
Folate, total (g)	22.8950
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0234
Vitamin A, IU (IU)	916.9650
Energy (kcal)	593.2875
Fatty acids, total saturated 16:1 undifferentiated (g)	0.8296
Fatty acids, total saturated 14:1 (g)	0.2064
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.1312
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0054
Sugars, total (g)	8.0367
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0540
Vitamin C, total ascorbic acid (mg)	1.5680
Lutein + zeaxanthin (g)	27.1800
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.2595
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)	23.7625
Fatty acids, total saturated 16:0 (g)	9.5781
Carbohydrate, by difference (g)	13.3503
Vitamin D (IU)	37.8000
Fructose (g)	3.0691
Fluoride, F (g)	4.7445
Aspartic acid (g)	0.3877
Tyrosine (g)	0.1961
Potassium, K (mg)	405.6725
Fatty acids, total saturated 12:0 (g)	0.6300
Vitamin A, RAE (g)	248.1825
Serine (g)	0.2103
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.2268
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)	0.0438
Fatty acids, total saturated 14:0 (g)	2.0296
Histidine (g)	0.1265
Isoleucine (g)	0.2067
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.1128
Niacin (mg)	3.8080
Water (g)	181.4094
Fatty acids, total saturated 8:0 (g)	0.2304
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)	57.9225
Sodium, Na (mg)	811.0550
Iron, Fe (mg)	1.2402
Energy (kJ)	2482.2000
Ash (g)	3.5550
Caffeine (mg)	0.0000
Glycine (g)	0.2286
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)	6.7762
Fatty acids, total polyunsaturated (g)	7.2344
Vitamin E (alpha-tocopherol) (mg)	4.5108
Sucrose (g)	0.0566
Vitamin B-6 (mg)	0.1010
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.3654
Vitamin D (D2 + D3) (g)	0.9600
Vitamin D3 (cholecalciferol) (g)	0.9600
Lysine (g)	0.1703
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0246
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	0.4704
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)	0.2380
Folate, food (g)	22.8950
Fatty acids, total saturated 20:1 (g)	0.1457
Fatty acids, total monounsaturated (g)	28.4739
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)	0.1319
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	24.1190
Fatty acids, total polyunsaturated 16:1 c (g)	0.3282
Fatty acids, total saturated (g)	18.9667
Vitamin B-12 (g)	0.3480
Calcium, Ca (mg)	114.2050
Fatty acids, total saturated 10:0 (g)	0.5430
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.2025
Glutamic acid (g)	0.9696
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0012
Carotene, alpha (g)	0.3775
Vitamin E, added (mg)	0.0000
Retinol (g)	243.0000
Leucine (g)	0.3533
Folate, DFE (g)	22.8950
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)	1.7348
Tryptophan (g)	0.1023
Threonine (g)	0.1947
Fatty acids, total polyunsaturated 18:1 c (g)	4.2468
Manganese, Mn (mg)	0.5010
Protein (g)	10.2165
Cryptoxanthin, beta (g)	0.0000
Fatty acids, total saturated 18:1 undifferentiated (g)	27.2020
Betaine (mg)	0.0648
Phosphorus, P (mg)	230.7500
Tocopherol, gamma (mg)	0.3945

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. Pound the chicken thighs to roughly 1/4" thickness but no more than 1/2". | 2. Heat the butter and oil in a large sautè pan on medium heat. | 3. Combine the flour and garlic powder and lightly dredge the chicken pieces. Tip: I use a fine mesh strainer and lightly and evenly sprinkled the flour on the chicken. | 4. Brown chicken on both sides, about 10 minutes total. | 5. Remove chicken to a warming plate. | 6. Deglaze the pan with the white wine and chicken stock, scraping up the brown bits on the bottom of the pan. | 7. Whisk in the Dijon mustard, bringing mixture to a boil until the liquid has reduced and thickened, about 4-5 minutes. | 8. Reduce heat to medium-low and stir in the heavy cream. Place the chicken thighs back in the pan along with the grapes. | 9. Heat through until warm (but *not* boiling), stirring mixture often for about 2-3 minutes; lowering the heat further if necessary. | 10. Transfer chicken to a platter, pour the cream sauce over the chicken then season with salt and pepper. | 11. Garnish with lemon zest and fresh parsley or French tarragon. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butter	1	tablespoon		85.5	3.9285	2.6715	7.2
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
flour			unbleached	-	-	-	-
salt garlic powder	1/4	teaspoon	free	-	-	-	-
chicken thigh	6	skinless	skinless	-	-	-	-
white wine	1/2	cup	tested	-	-	-	-
chicken broth	1/2	cup		39.06	0.945	5.5692	1.3104
dijon mustard	2	teaspoons		-	-	-	-
heavy cream	1/2	cup		204.0	1.6440000000000001	1.704	21.648000000000003
green grape	1/4		seedless	26.0475	6.8328	0.2718	0.0604
red grape	1/4		seedless	26.0475	6.8328	0.2718	0.0604
salt pepper				-	-	-	-
lemon zest				-	-	-	-
parsley				-	-	-	-

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

Cooking in progress....

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