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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat the oil in a large ovenproof frying pan. Add the potatoes, onions and garlic and cook gently for 12-15 mins loosely covered until softened and pale golden. | 2. Increase the heat and pour in the wine and broth, bring to the boil then add the mustard. Lower the heat and simmer for 10 mins until reduced by two thirds. | 3. Heat the broiler to medium. Add the cooked chicken to the pan and simmer for a further 10 minutes until piping hot. Stir in the cream and spinach and return to the boil. Season to taste. | 4. Mix together the breadcrumbs and parmesan. Sprinkle over the chicken and put under the broiler until golden. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
new potato	1		sliced	25.2167	0.0	5.61	0.1417
onion	1		sliced	64.0	14.944	1.76	0.16
garlic clove	3		chopped	25.2167	0.0	5.61	0.1417
white wine	1 1/4	cups		-	-	-	-
chicken broth	7/8	cup		68.355	1.6538	9.7461	2.2932
dijon mustard	1	tablespoon		25.2167	0.0	5.61	0.1417
chicken	14	ounces	cooked	844.9	0.5157	72.709	58.8257
heavy cream	1	cup		408.0	3.2880000000000003	3.408	43.29600000000001
spinach	9	ounces	wilted chopped	56.132	9.9507	5.6132	0.7654
breadcrumb	1	ounce		25.2167	0.0	5.61	0.1417
parmesan cheese	1	ounce	grated	104.8931	11.3398	11.3398	1.4175

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