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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cook the chicken in a heavy skillet for 3-5 minutes, turning once. (Chicken should be well browned on both sides). Remove from pan. | 2. Rinse the pan and add vermouth and stock. Bring to a boil and return chicken to pan. | 3. Add sliced shallots and cover, simmer for 30-40 minutes. Season to taste with salt and pepper. | 4. Stir in the artichokes and grapes and continue to cook and additional 5 minutes. | 5. Meanwhile, dissolve cornstarch in cold water and then add to chicken. Cook until thickened slightly. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken breast	4			3120.7192	0.0	378.2965	167.8294
vermouth	2/3	cup		302.6	0.0	67.32	1.7
chicken stock	2/3	cup		57.6	5.648	4.032	1.92
shallot	2		sliced	230.4	53.76	8.0	0.32
artichoke heart	12	ounces	canned drained halved	302.6	0.0	67.32	1.7
green grape	3/4	cup		78.1425	20.4983	0.8154	0.1812
cornstarch	1	tablespoon		30.48	7.3016	0.0208	0.004
cold water	2	tablespoons		0.0	0.0	0.0	0.0
salt pepper				302.6	0.0	67.32	1.7

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