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Country French Chicken With Herb and Butter Noodles

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)252.0047
Energy (kCal)2287.0624
Carbohydrates (g)89.7501
Total fats (g)100.6677
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. In large skillet over medium high heat, warm the olive oil. | 2. Season the chicken, brown it in the oil for 2-3 minutes on each side, and remove to a plate. | 3. Return pan to stove and reduce heat to medium. | 4. Add butter to the pan and saute the shallots, carrots and mushrooms. | 5. Saute for 3-5 minutes until mushrooms darken and carrot bits are fork tender. | 6. Add tarragon and parsley and stir. | 7. Add wine and reduce liquid for 1-2 minutes. | 8. Add tomatoes to the sauce and stir to combine. | 9. Add chicken back to the pan and simmer chicken in sauce for 6 minutes or until chicken is cooked through and juices run clear. | 10. Serve chicken with herb and butter noodles and sugar snap peas, if desired. | 11. To make noodles, toss the cooked noodles with butter bits and herbs in a bowl until butter melts, about 1 minute. | 12. Season noodles with salt and pepper. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    extra virgin olive oil 2 tablespoons 201.7338 0.0 44.8801 1.1333
    salt pepper 201.7338 0.0 44.8801 1.1333
    chicken breast 2 lbs cut boneless skinless cut boneless skinless 1560.3596 0.0 189.1482 83.9147
    butter 2 tablespoons 171.0 7.857 5.343 14.4
    shallot 2 chopped 230.4 53.76 8.0 0.32
    carrot 3 peeled sliced 61.5 14.37 1.395 0.36
    mushroom 10 chopped - - - -
    tarragon 4 sprigs chopped - - - -
    flat leaf parsley 1/4 cup chopped 201.7338 0.0 44.8801 1.1333
    red wine 1 cup - - - -
    tomato 1 can crushed diced 62.068999999999996 13.7631 3.2384 0.5397
    extra wide egg noodle until tender 1/2 lb cooked 201.7338 0.0 44.8801 1.1333
    butter 2 tablespoons cut 171.0 7.857 5.343 14.4
    tarragon 2 sprigs chopped - - - -
    flat leaf parsley 2 tablespoons chopped 201.7338 0.0 44.8801 1.1333
    salt - - - -
    pepper ground - - - -

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



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