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Burgundy Chicken Breasts

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)48.2704
Energy (kCal)847.2153
Carbohydrates (g)29.6995
Total fats (g)63.6293
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Cook the chicken breasts in the oil and the butter until tender, and the juices run clear. | 2. ***Deglazewith the cognac or the Marc de Bourgogne****, scraping up all the brown bits from the pan. | 3. Flamber. | 4. Remove the breasts and keep warm. | 5. In the same pan, add the cream and mix well. | 6. Reduce the sauce SLOWLY on low to low-medium heat. | 7. Adjust the seasonings for salt and pepper. | 8. *Atthe last minute, add the mustard and stir to incorporate it. | 9. Serve over the breasts with rice or potatoes. | 10. NOTES. | 11. ***Whendeglazing with liquor, pour the liquor into a glass, or measuring cup and then add to the pan, while AWAY from the heat source. | 12. Never add directly from the bottle. | 13. To flamber, remove from heat source and hold a long handled match over the liquor, the fumes will set it on fire. | 14. It should burn out within about one minute. | 15. Caution- the flames can shoot pretty high. | 16. *If mustard is cooked (DIJON mustard) it loses a lot of its flavor and power, keep this in mind for all recipes which call for Dijon Mustard in the sauce. | 17. ENJOY! | 18. with a good bottle of white wine and the rest of the cognac for dessert! | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    chicken breast 6 boneless skinless boneless - - - -
    butter 4 ounces 646.38 29.6995 20.1965 54.431999999999995
    oil 2 teaspoons 74.752 0.0 0.0239 8.488999999999999
    dijon mustard 1 tablespoon 126.0833 0.0 28.05 0.7083
    creme fraiche 5 ounces sour 126.0833 0.0 28.05 0.7083
    cognac 3/4 cup 126.0833 0.0 28.05 0.7083

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



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