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Chicken Soncerae

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)117.1365
Energy (kCal)1516.6598
Carbohydrates (g)43.6904
Total fats (g)99.8645
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Pound the breasts as thin as possible. | 2. Cut the ham into slivers. | 3. Melt the butter into a frying pan. | 4. Add enough olive oil to coat the bottom of the pan. | 5. Sauté the chicken in the butter/oil mixture until nearly done. | 6. Remove the chicken to a plate covered with paper towels. | 7. When all of the chicken is done, deglaze the pan with the wine. | 8. Place the carrots and ham in the pan and cook on low for about ten minutes until the carrots get soft and the mixture thickens. | 9. Push the ham/carrot mixture to the side and return the chicken to the pan. | 10. Cover the chicken with the ham/carrot mixture. | 11. Crumble the sage on top. | 12. Cover and simmer for about two minutes. | 13. Remove the chicken from the pan and place it on a serving platter. | 14. Arrange the ham/carrot mixture on top of the chicken. | 15. Pour the sauce from the pan on top and serve. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    chicken breast 1 lb boneless used 780.1798 0.0 94.5741 41.9573
    butter 1/2 cup 684.0 31.428 21.372 57.6
    extra virgin olive oil 1/4 cup - - - -
    carrot 1 Shaved 52.48 12.2624 1.1904 0.3072
    prosciutto ham 1/8 tsp Sliced - - - -
    sage 1/4 teaspoon dried - - - -
    marsala wine 1 cup - - - -

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



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