RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	17.8564
Energy (kCal)	537.5306
Carbohydrates (g)	22.4383
Total fats (g)	44.6617
Fatty acids, total saturated 20:0 (g)	0.0282
Fatty acids, total saturated 18:3 undifferentiated (g)	0.3362
Fatty acids, total polyunsaturated 17:1 (g)	0.0390
Fatty acids, total trans-monoenoic (g)	0.6000
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0348
Fatty acids, total saturated 4:0 (g)	0.8521
Fatty acids, total trans (g)	0.7416
Riboflavin (mg)	0.7698
Tocopherol, beta (mg)	0.0000
Lactose (g)	1.7520
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0120
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)	4.1028
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.7909
Proline (g)	0.5335
Fatty acids, total polyunsaturated 18:1 t (g)	0.5346
Campesterol (mg)	4.5359
Glucose (dextrose) (g)	5.3977
Adjusted Protein (g)	0.0000
Cystine (g)	0.1133
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	19.0744
Copper, Cu (mg)	0.7616
Maltose (g)	0.0000
Zinc, Zn (mg)	3.5589
Total lipid (fat) (g)	44.6617
Vitamin K (phylloquinone) (g)	3.0208
Cholesterol (mg)	102.4580
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0018
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0732
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	0.0000
Folate, total (g)	54.2335
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0234
Vitamin A, IU (IU)	1294.3840
Energy (kcal)	537.5306
Fatty acids, total saturated 16:1 undifferentiated (g)	0.8138
Fatty acids, total saturated 14:1 (g)	0.2064
Vitamin D2 (ergocalciferol) (g)	0.9072
Methionine (g)	0.2035
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0054
Sugars, total (g)	7.8112
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0540
Vitamin C, total ascorbic acid (mg)	0.6802
Lutein + zeaxanthin (g)	0.0000
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.5831
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0018
Magnesium, Mg (mg)	68.0592
Fatty acids, total saturated 16:0 (g)	10.0071
Carbohydrate, by difference (g)	22.4383
Vitamin D (IU)	78.6233
Fructose (g)	0.0000
Fluoride, F (g)	1.8000
Aspartic acid (g)	1.0588
Tyrosine (g)	0.3710
Potassium, K (mg)	1131.7177
Fatty acids, total saturated 12:0 (g)	0.9876
Vitamin A, RAE (g)	355.0460
Serine (g)	0.5328
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.4731
Fatty acids, total trans-polyenoic 22:4 (g)	0.0060
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0054
Fatty acids, total saturated 22:0 (g)	0.0090
Fatty acids, total saturated 14:0 (g)	3.3162
Histidine (g)	0.2462
Isoleucine (g)	0.4570
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.1128
Niacin (mg)	13.9388
Water (g)	412.6280
Fatty acids, total saturated 8:0 (g)	0.3728
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0048
Carotene, beta (g)	73.6060
Sodium, Na (mg)	1221.6756
Iron, Fe (mg)	2.1762
Energy (kJ)	2246.3983
Ash (g)	6.1887
Caffeine (mg)	0.0000
Glycine (g)	0.5523
Fatty acids, total trans-polyenoic (g)	0.1416
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0012
Fatty acids, total saturated 18:2 undifferentiated (g)	4.5403
Fatty acids, total polyunsaturated (g)	4.9876
Vitamin E (alpha-tocopherol) (mg)	0.9293
Sucrose (g)	0.0000
Vitamin B-6 (mg)	0.7464
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.6099
Vitamin D (D2 + D3) (g)	1.8672
Vitamin D3 (cholecalciferol) (g)	0.9600
Lysine (g)	0.4671
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0246
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	3.8807
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)	0.2118
Fatty acids, total trans-polyenoic 18:3i (g)	0.0024
Thiamin (mg)	0.2499
Folate, food (g)	54.2335
Fatty acids, total saturated 20:1 (g)	0.0680
Fatty acids, total monounsaturated (g)	12.7458
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.5244
Fatty acids, total polyunsaturated 16:1 t (g)	0.0654
Fatty acids, total polyunsaturated 17:0 (g)	0.1260
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	30.7004
Fatty acids, total polyunsaturated 16:1 c (g)	0.3282
Fatty acids, total saturated (g)	23.3406
Vitamin B-12 (g)	0.4753
Calcium, Ca (mg)	119.7979
Fatty acids, total saturated 10:0 (g)	0.8624
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.5742
Glutamic acid (g)	2.4888
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0012
Carotene, alpha (g)	0.0000
Vitamin E, added (mg)	0.0000
Retinol (g)	348.4720
Leucine (g)	0.7776
Folate, DFE (g)	54.2335
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.1392
Fiber, total dietary (g)	7.0929
Tryptophan (g)	0.1237
Threonine (g)	0.4923
Fatty acids, total polyunsaturated 18:1 c (g)	4.2468
Manganese, Mn (mg)	1.1252
Protein (g)	17.8564
Cryptoxanthin, beta (g)	0.0000
Fatty acids, total saturated 18:1 undifferentiated (g)	11.4060
Betaine (mg)	0.0000
Phosphorus, P (mg)	515.6075
Tocopherol, gamma (mg)	0.1440

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
European >> Italian >> Italian
Dietary Style
Source
Genius Kitchen(food.com)

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Heat sun-dried tomato oil over medium-high heat. | 2. Sauté chicken in oil 8 minutes, turning once, until browned and cooked though. | 3. Transfer to a plate. | 4. To skillet, melt butter over medium-high heat. | 5. Add mushrooms and saute until they are lightly browned and have released most of their liquid. | 6. Add garlic and cook 30 seconds. | 7. Stir in flour and cook 1 minute. | 8. Stir in broth, cream, tomatoes, thyme, salt, pepper flakes and mushrooms. | 9. Bring to boil and cook 1 minute. | 10. Add chicken just to heat through. | 11. Note: Two TBSP of sun-dried tomato slivers is equal to about 4 sun-dried tomato halves. | 12. Buy sun-dried tomatoes packed in oil. | 13. They come pre-seasoned. | 14. They cut into slivers easily with a kitchen scissors. | 15. I also like to flatten chicken breasts with a mallet or rolling pin to help cook more evenly. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butter	1	tablespoon		85.5	3.9285	2.6715	7.2
garlic clove	2		pushed	-	-	-	-
purpose flour	1 1/2	1/2		-	-	-	-
chicken broth	3/4	cup		58.59	1.4175	8.3538	1.9656
heavy cream	1/2	cup		204.0	1.6440000000000001	1.704	21.648000000000003
sun tomato oil	2	tablespoons	sun-dried packed	-	-	-	-
oil	1	tablespoon		112.12799999999999	0.0	0.0358	12.7334
thyme	1/4	teaspoon	dried	0.20199999999999999	0.0489	0.0111	0.0034
salt	1/4	teaspoon		-	-	-	-
red pepper flake	1/4	teaspoon	crushed	-	-	-	-
mushroom	8	ounces	sliced	77.1106	15.3994	5.0802	1.1113
chicken breast half	4	boneless	skinless boneless	-	-	-	-

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

Cooking in progress....

Chicken Breasts in Sun-Dried Tomato Cream