RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	12.2107
Energy (kCal)	391.78
Carbohydrates (g)	18.1369
Total fats (g)	31.5406
Fatty acids, total saturated 20:0 (g)	0.0910
Fatty acids, total saturated 18:3 undifferentiated (g)	1.5161
Fatty acids, total polyunsaturated 17:1 (g)	0.0000
Fatty acids, total trans-monoenoic (g)	0.0042
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0000
Fatty acids, total saturated 4:0 (g)	0.0000
Fatty acids, total trans (g)	0.0553
Riboflavin (mg)	0.4052
Tocopherol, beta (mg)	0.0014
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)	1.0471
Tocopherol, delta (mg)	0.1386
Arginine (g)	0.7923
Proline (g)	0.2439
Fatty acids, total polyunsaturated 18:1 t (g)	0.0042
Campesterol (mg)	33.7400
Glucose (dextrose) (g)	0.0000
Adjusted Protein (g)	0.0000
Cystine (g)	0.1080
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	5.4384
Copper, Cu (mg)	0.6394
Maltose (g)	0.0000
Zinc, Zn (mg)	1.8684
Total lipid (fat) (g)	31.5406
Vitamin K (phylloquinone) (g)	10.4620
Cholesterol (mg)	7.2000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	1.2792
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	2.9160
Folate, total (g)	51.2640
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	178.5000
Energy (kcal)	391.7800
Fatty acids, total saturated 16:1 undifferentiated (g)	0.2909
Fatty acids, total saturated 14:1 (g)	0.0000
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.1764
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	3.7920
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0042
Vitamin C, total ascorbic acid (mg)	2.2800
Lutein + zeaxanthin (g)	2.4000
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.2985
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)	50.8920
Fatty acids, total saturated 16:0 (g)	2.5374
Carbohydrate, by difference (g)	18.1369
Vitamin D (IU)	0.0000
Fructose (g)	0.0000
Fluoride, F (g)	0.0000
Aspartic acid (g)	0.4959
Tyrosine (g)	0.2238
Potassium, K (mg)	484.9200
Fatty acids, total saturated 12:0 (g)	0.0005
Vitamin A, RAE (g)	10.8600
Serine (g)	0.2913
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.2832
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)	0.0462
Fatty acids, total saturated 14:0 (g)	0.0595
Histidine (g)	0.1572
Isoleucine (g)	0.2298
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	5.9013
Water (g)	222.3386
Fatty acids, total saturated 8:0 (g)	0.0000
Tocotrienol, delta (mg)	0.0014
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)	367.6320
Iron, Fe (mg)	2.4198
Energy (kJ)	1640.2560
Ash (g)	3.4451
Caffeine (mg)	0.0000
Glycine (g)	0.3660
Fatty acids, total trans-polyenoic (g)	0.0511
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0000
Fatty acids, total saturated 18:2 undifferentiated (g)	9.3732
Fatty acids, total polyunsaturated (g)	10.8959
Vitamin E (alpha-tocopherol) (mg)	2.5164
Sucrose (g)	0.0000
Vitamin B-6 (mg)	0.2779
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)	0.1713
Beta-sitosterol (mg)	57.8200
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)	0.2082
Fatty acids, total trans-polyenoic 20:4 n-6 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t,t (g)	0.0511
Fatty acids, total polyunsaturated 15:0 (g)	0.0000
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.4779
Folate, food (g)	51.2640
Fatty acids, total saturated 20:1 (g)	0.2141
Fatty acids, total monounsaturated (g)	15.7106
Stigmasterol (mg)	0.4200
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	2.6096
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)	22.1080
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	3.8858
Vitamin B-12 (g)	0.0000
Calcium, Ca (mg)	174.2040
Fatty acids, total saturated 10:0 (g)	0.0010
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.2793
Glutamic acid (g)	1.1916
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)	2.4000
Leucine (g)	0.4092
Folate, DFE (g)	51.2640
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)	3.0564
Tryptophan (g)	0.1170
Threonine (g)	0.2217
Fatty acids, total polyunsaturated 18:1 c (g)	8.6400
Manganese, Mn (mg)	0.7239
Protein (g)	12.2107
Cryptoxanthin, beta (g)	0.0000
Fatty acids, total saturated 18:1 undifferentiated (g)	15.1879
Betaine (mg)	0.0000
Phosphorus, P (mg)	301.6680
Tocopherol, gamma (mg)	3.8276

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. Melt the butter with the oil in a flameproof casserole, add the chicken, and brown on all sides. | 2. Cover with the mushrooms, and sprinkle with the dried herbs, garlic and salt and pepper to taste. | 3. Add the stock and wine and bring to a boil. | 4. Cover and simmer gently for 25 minutes or until the chicken is tender. | 5. Lift out the chicken and mushrooms and set aside, then boil the sauce until reduced by about half. | 6. Add the creme fraiche and chopped tarragon and stir until thickened. | 7. Taste and adjust seasoning if necessary. | 8. Serve the chicken sliced off the bone, coated with mushrooms and sauce, garnished with tarragon sprigs. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butter	2	tablespoons		171.0	7.857	5.343	14.4
canola oil	1	tablespoon		123.76	0.0	0.0	14.0
chicken breast half	4			-	-	-	-
mushroom	1/2		sliced	-	-	-	-
herbes de provence	1	teaspoon		-	-	-	-
garlic clove	2		chopped	-	-	-	-
salt black pepper			ground	-	-	-	-
chicken stock	1	cup		86.4	8.472000000000001	6.047999999999999	2.88
white wine	1/2	cup		-	-	-	-
creme fraiche	1	cup		-	-	-	-
tarragon	2	tablespoons	chopped	10.62	1.8079	0.8197	0.2606
tarragon sprig				-	-	-	-

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

Cooking in progress....

Tarragon Cream Chicken