RecipeDB

Cooking in progress....

Chicken Francais

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)38.6811
Energy (kCal)1351.8848
Carbohydrates (g)95.8623
Total fats (g)95.445
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Beat eggs in a bowl; place flour, salt and pepper into a second bowl. | 2. Heat oven to 325°F. | 3. Melt 2 tablespoon butter in a skillet on medium heat. When butter is melted, add vegetable oil. | 4. Dip the chicken breast first in the flour then in the egg. Place chicken in skillet. | 5. Turn chicken over when golden brown. The chicken does not need to be cooked all the way. Once chicken is golden brown, remove from skillet and place in an oven safe dish. | 6. In the skillet, remove some excess fat and oil, but not the small burned bits. Reheat skillet on medium heat and add remaining butter, the juice of the lemon, the marsala wine and the chicken broth. Let cook this juice about 2 minutes. The juice should be thick and amber colored. If not thick enough, add more butter. Then pour the juice over the chicken and place chicken in oven for 30 minutes. Serve with pasta and a light salad. | 7. Voila! Bon appetit! | ---------------------------------------------------------------------------
    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 - - - -
    egg 2 143.0 0.72 12.56 9.51
    flour 1/2 cup 289.14 63.3027 4.7005 1.1218
    salt pepper - - - -
    lemon 1 1.2808 0.4116 0.0486 0.0132
    marsala wine 1/2 cup - - - -
    butter 1/2 cup unsalted 684.0 31.428 21.372 57.6
    vegetable oil 2 tablespoons 234.46400000000003 0.0 0.0 27.2
    chicken bouillon granule 1 teaspoon - - - -

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



    Similar Recipes by Processes Similar Recipes by Category Composition