RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	7.1556
Energy (kCal)	479.3091
Carbohydrates (g)	19.0313
Total fats (g)	42.124
Fatty acids, total saturated 20:0 (g)	0.1681
Fatty acids, total saturated 18:3 undifferentiated (g)	0.3348
Fatty acids, total polyunsaturated 17:1 (g)	0.0506
Fatty acids, total trans-monoenoic (g)	0.0000
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0005
Fatty acids, total saturated 4:0 (g)	0.0000
Fatty acids, total trans (g)	0.0000
Riboflavin (mg)	0.0658
Tocopherol, beta (mg)	0.0446
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0000
Fatty acids, total polyunsaturated 24:1 c (g)	0.0001
Fatty acids, total saturated 18:4 (g)	0.0000
Fatty acids, total saturated 18:0 (g)	0.8745
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.1784
Proline (g)	0.0883
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.0106
Adjusted Protein (g)	0.0000
Cystine (g)	0.0264
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	6.4363
Copper, Cu (mg)	0.1709
Maltose (g)	0.0000
Zinc, Zn (mg)	0.5083
Total lipid (fat) (g)	42.1240
Vitamin K (phylloquinone) (g)	24.9070
Cholesterol (mg)	1.2600
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0008
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	90.9375
Folate, total (g)	7.3754
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	1.5726
Energy (kcal)	479.3091
Fatty acids, total saturated 16:1 undifferentiated (g)	0.5851
Fatty acids, total saturated 14:1 (g)	0.0000
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0315
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	0.5838
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0029
Vitamin C, total ascorbic acid (mg)	0.2994
Lutein + zeaxanthin (g)	1.3052
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0826
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)	12.4736
Fatty acids, total saturated 16:0 (g)	4.9347
Carbohydrate, by difference (g)	19.0313
Vitamin D (IU)	0.0000
Fructose (g)	0.0255
Fluoride, F (g)	0.0983
Aspartic acid (g)	0.1497
Tyrosine (g)	0.0719
Potassium, K (mg)	263.7474
Fatty acids, total saturated 12:0 (g)	0.0003
Vitamin A, RAE (g)	0.0776
Serine (g)	0.0719
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0754
Fatty acids, total trans-polyenoic 22:4 (g)	0.0000
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0000
Fatty acids, total saturated 22:0 (g)	0.0532
Fatty acids, total saturated 14:0 (g)	0.0145
Histidine (g)	0.0359
Isoleucine (g)	0.0574
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	3.3408
Water (g)	118.4184
Fatty acids, total saturated 8:0 (g)	0.0003
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0003
Carotene, beta (g)	0.8912
Sodium, Na (mg)	785.1335
Iron, Fe (mg)	0.9748
Energy (kJ)	2005.9173
Ash (g)	2.5426
Caffeine (mg)	0.0000
Glycine (g)	0.0653
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)	4.2746
Fatty acids, total polyunsaturated (g)	4.6233
Vitamin E (alpha-tocopherol) (mg)	5.8627
Sucrose (g)	0.0783
Vitamin B-6 (mg)	0.1463
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)	0.0594
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0004
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0575
Starch (g)	0.0000
Pantothenic acid (mg)	0.2365
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)	0.0000
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.0474
Folate, food (g)	7.3754
Fatty acids, total saturated 20:1 (g)	0.1386
Fatty acids, total monounsaturated (g)	30.2350
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.0000
Fatty acids, total polyunsaturated 16:1 t (g)	0.0000
Fatty acids, total polyunsaturated 17:0 (g)	0.0089
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	14.6577
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	6.0695
Vitamin B-12 (g)	0.2520
Calcium, Ca (mg)	17.0461
Fatty acids, total saturated 10:0 (g)	0.0001
Galactose (g)	0.0047
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.0771
Glutamic acid (g)	0.3026
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	0.0345
Vitamin E, added (mg)	0.0000
Retinol (g)	0.0000
Leucine (g)	0.1132
Folate, DFE (g)	7.3754
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)	0.8686
Tryptophan (g)	0.0170
Threonine (g)	0.0497
Fatty acids, total polyunsaturated 18:1 c (g)	0.0059
Manganese, Mn (mg)	0.5565
Protein (g)	7.1556
Cryptoxanthin, beta (g)	0.0719
Fatty acids, total saturated 18:1 undifferentiated (g)	29.4473
Betaine (mg)	0.1655
Phosphorus, P (mg)	105.6902
Tocopherol, gamma (mg)	0.3556

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. Place chicken between two sheets of wax paper and pound to approximately 1/4-inch thick. In a large bowl or plastic bag, combine flour with next 3 ingredients. Add chicken to flour mixture, toss to coat. | 2. Heat 2 tablespoons oil in a large skillet over medium-high heat. Sauté chicken 3-5 minutes per side or until done. Remove from skillet. | 3. Add mushrooms and remaining oil, if needed. Sauté 2-3 minutes. Stir in wine and remaining 3 ingredients. Stir to loosen any browned particles; bring to a boil. Return chicken to skillet. Simmer, uncovered, 2 minutes. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken breast	4	boneless	skinless boneless	-	-	-	-
flour	2	tablespoons		72.285	15.8257	1.1751	0.2804
salt	1/2	teaspoon		-	-	-	-
garlic powder	1/2	teaspoon		5.1305	1.1273	0.2565	0.0113
black pepper	1/8	teaspoon	ground	0.7216	0.1839	0.0299	0.0094
olive oil	3	tablespoons	divided	358.02	0.0	0.0	40.5
mushroom	1	cup	sliced	-	-	-	-
marsala wine	1/2	cup		-	-	-	-
chicken broth	1/2	cup		39.06	0.945	5.5692	1.3104
basil leaf	1/2	cup	chopped	-	-	-	-
onion powder	1/2	teaspoon		4.092	0.9494	0.1249	0.0125

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

Cooking in progress....

Basil Chicken Marsala With Mushrooms