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Chicken Francesca

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)53.8343
Energy (kCal)795.5743
Carbohydrates (g)13.5924
Total fats (g)59.3343
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Heat oil in saute pan until hot but not smoking. | 2. Add chicken, saute until both sides are golden brown. | 3. Drain oil, leave chicken in pan. | 4. Add remaining ingredients; cover and cook until chicken is cooked through. | 5. Salt as needed. | 6. Simmer until sauce reaches desired thickness. | 7. If sauce is too thin, remove chicken and return to pan once sauce is reduced to your preferred consistency. | 8. Garnish with parsley. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    olive oil 2 tablespoons 238.68 0.0 0.0 27.0
    chicken breast 8 ounces boneless skinless cut 390.089 0.0 47.287 20.9786
    mushroom 4 ounces 38.5553 7.6997 2.5401 0.5557
    black olive 3 pitted - - - -
    artichoke heart 1 sliced - - - -
    anchovy fillet 1 chopped - - - -
    butter 1 1/2 1/2 128.25 5.8927 4.0072 10.8
    white wine 1/2 cup - - - -
    salt pepper - - - -
    parsley chopped - - - -

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



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