RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	3.2536
Energy (kCal)	95.6025
Carbohydrates (g)	5.8513
Total fats (g)	7.4137
Fatty acids, total saturated 20:0 (g)	0.0004
Fatty acids, total saturated 18:3 undifferentiated (g)	0.1113
Fatty acids, total polyunsaturated 17:1 (g)	0.0000
Fatty acids, total trans-monoenoic (g)	0.0000
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0000
Fatty acids, total saturated 4:0 (g)	0.0000
Fatty acids, total trans (g)	0.0000
Riboflavin (mg)	0.1052
Tocopherol, beta (mg)	0.0000
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)	0.3124
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.3962
Proline (g)	0.1220
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.2911
Adjusted Protein (g)	0.0000
Cystine (g)	0.0540
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	0.1680
Copper, Cu (mg)	0.2604
Maltose (g)	0.0000
Zinc, Zn (mg)	0.8017
Total lipid (fat) (g)	7.4137
Vitamin K (phylloquinone) (g)	27.7433
Cholesterol (mg)	0.0000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0037
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	1.4580
Folate, total (g)	24.9570
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	795.6500
Energy (kcal)	95.6025
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0240
Fatty acids, total saturated 14:1 (g)	0.0004
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0882
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	0.6940
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0000
Vitamin C, total ascorbic acid (mg)	3.2785
Lutein + zeaxanthin (g)	152.2950
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.1492
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)	23.4860
Fatty acids, total saturated 16:0 (g)	0.6734
Carbohydrate, by difference (g)	5.8513
Vitamin D (IU)	0.0000
Fructose (g)	0.3763
Fluoride, F (g)	0.0000
Aspartic acid (g)	0.2480
Tyrosine (g)	0.1119
Potassium, K (mg)	144.6825
Fatty acids, total saturated 12:0 (g)	0.0008
Vitamin A, RAE (g)	39.7300
Serine (g)	0.1456
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.1416
Fatty acids, total trans-polyenoic 22:4 (g)	0.0000
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0004
Fatty acids, total saturated 22:0 (g)	0.0004
Fatty acids, total saturated 14:0 (g)	0.0213
Histidine (g)	0.0786
Isoleucine (g)	0.1149
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	1.1085
Water (g)	16.9761
Fatty acids, total saturated 8:0 (g)	0.0000
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0000
Carotene, beta (g)	426.0000
Sodium, Na (mg)	14.8785
Iron, Fe (mg)	1.0484
Energy (kJ)	399.8780
Ash (g)	1.0570
Caffeine (mg)	0.0000
Glycine (g)	0.1830
Fatty acids, total trans-polyenoic (g)	0.0000
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0000
Fatty acids, total saturated 18:2 undifferentiated (g)	3.1191
Fatty acids, total polyunsaturated (g)	3.2339
Vitamin E (alpha-tocopherol) (mg)	0.0373
Sucrose (g)	0.0284
Vitamin B-6 (mg)	0.0813
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)	0.0857
Beta-sitosterol (mg)	0.0000
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)	0.1286
Fatty acids, total trans-polyenoic 20:4 n-6 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t,t (g)	0.0000
Fatty acids, total polyunsaturated 15:0 (g)	0.0004
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.2022
Folate, food (g)	24.9570
Fatty acids, total saturated 20:1 (g)	0.0101
Fatty acids, total monounsaturated (g)	2.7314
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.0076
Fatty acids, total polyunsaturated 16:1 t (g)	0.0000
Fatty acids, total polyunsaturated 17:0 (g)	0.0002
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	0.7632
Fatty acids, total polyunsaturated 16:1 c (g)	0.0004
Fatty acids, total saturated (g)	1.0576
Vitamin B-12 (g)	0.0000
Calcium, Ca (mg)	92.7320
Fatty acids, total saturated 10:0 (g)	0.0026
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.1396
Glutamic acid (g)	0.5958
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)	0.0000
Leucine (g)	0.2046
Folate, DFE (g)	24.9570
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)	1.8477
Tryptophan (g)	0.0585
Threonine (g)	0.1108
Fatty acids, total polyunsaturated 18:1 c (g)	0.0032
Manganese, Mn (mg)	0.3886
Protein (g)	3.2536
Cryptoxanthin, beta (g)	0.0000
Fatty acids, total saturated 18:1 undifferentiated (g)	2.6943
Betaine (mg)	0.0000
Phosphorus, P (mg)	122.8715
Tocopherol, gamma (mg)	0.0000

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. Brown chicken breasts in butter, sprinkle Beau Monde and Tarragon, add mushrooms when turning the chicken. When chicken browned and mushrooms sauteed add the sherry. | 2. Allow to simmer for approximately 30 minutes. 15 minutes prior to serving remove chicken, stir sour cream into sauce and blend well. Replace the chicken into the sauce and allow to simmer. (I usually put it in the oven at 325°F at this point). | 3. Prior to serving garnish with the green onions. This is really good served with brown or wild rice. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken breast	4 -6		boneless	0.0	0.0	0.0	0.0
mushroom	1/2		sliced	-	-	-	-
butter	1	tablespoon		85.5	3.9285	2.6715	7.2
beau monde spice	1	tablespoon		-	-	-	-
tarragon	1	tablespoon		5.31	0.904	0.4099	0.1303
sherry wine	1/2	cup		-	-	-	-
cream	1	pint	sour	-	-	-	-
green onion	1/4	cup	chopped	4.7925	1.0188	0.1722	0.0834

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

Cooking in progress....

Tarragon Chicken Triest