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Chicken Francaise

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)26.6911
Energy (kCal)270.5311
Carbohydrates (g)10.0514
Total fats (g)13.4833
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat oven to 350 degrees. | 2. Preheat oil in frying pan. | 3. In a bowl, add Bisquick, paprika, salt and pepper | 4. In another bowl, the 2 eggs. | 5. Dip the chicken in the eggs, then coat with the Bisquick mixture. | 6. Brown the chicken in the oil. | 7. While the chicken is cooking, get a medium size pot and add the lemon juice, chicken broth, parsley and butter. Melt together. | 8. When chicken is done, place in a deep pan/glass pyrex dish. | 9. Place the chicken in the pan, and pour the sauce over it. | 10. Sprinkle some chopped garlic on the top, and add a splash of the lemon juice. | 11. Cover with foil, and bake for about 30 minutes (or until the chicken is no longer pink). | 12. Serve over pasta (optional). | 13. : Note : the longer you bake the chicken in the sauce, the better it is! Also, try doubling the sauce for serving with pasta. The sauce will be fairly thin, but we like it that way - feel free to use cornstarch to thicken. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    chicken 1 -2 lb boneless 0.0 0.0 0.0 0.0
    bisquick 1 -2 cup - - - -
    paprika - - - -
    salt - - - -
    pepper - - - -
    egg 2 beaten 143.0 0.72 12.56 9.51
    oil chicken - - - -
    butter 1/2 - 1 cup tried tried 0.0 0.0 0.0 0.0
    chicken broth 1 can 94.55 2.2875 13.481 3.1719999999999997
    lemon juice 1/4 cup 13.42 4.209 0.2135 0.1464
    parsley - - - -
    garlic - - - -
    lemon juice 1 dash 13.42 4.209 0.2135 0.1464
    pasta 1 19.5611 2.8349 0.4366 0.6549

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



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