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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Brown chicken over high heat in a deep saute pan or dutch oven coated with nonstick spray. | 2. Remove chicken to a platter. | 3. Add onion, mushrooms, and garlic to same pan and cook for at least 3 minutes, or until vegis are soft. | 4. If you are using wine, add it now and cook over high heat 1 minute. | 5. Add 3 cups of broth, and bring to a boil. | 6. Reduce the heat to a simmer. | 7. Combine the cornstarch with the remaining cup of broth mixing thoroughly. | 8. Add to pan and stir until broth thickens slightly. | 9. Return chicken to pan and cook until chicken is cooked through, about 15 minutes. | 10. Removed from heat and add the spices and sour cream. | 11. Sprinkle with parsley. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken	12	pieces	skinless	-	-	-	-
mushroom	1		sliced	-	-	-	-
onion	1		sliced	44.0	10.274000000000001	1.21	0.11
garlic	1	tablespoon	minced	12.665	2.8101	0.5406	0.0425
white wine	1/2	cup		-	-	-	-
chicken broth	4	cups		312.48	7.56	44.5536	10.4832
cornstarch	4	tablespoons		121.92	29.2064	0.0832	0.016
celery salt	1/2	teaspoon		-	-	-	-
white pepper	1/4	teaspoon		1.776	0.4117	0.0624	0.0127
marjoram	1/2	teaspoon		0.813	0.1817	0.038	0.0211
thyme	1/2	teaspoon		0.40399999999999997	0.0978	0.0222	0.0067
nonfat cream	1 1/4	1/4	sour	-	-	-	-
parsley	3	tablespoons	chopped	4.104	0.7216	0.3386	0.0901

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