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Chicken Breasts With Garlic and Balsamic Vinegar

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)11.3488
Energy (kCal)439.072
Carbohydrates (g)16.2515
Total fats (g)36.169
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. If breasts are connected, separate filets and cut away any membranes or fat. Sprinkle with salt and pepper. Rinse mushrooms and pat dry. Season the flour with some salt and pepper and dredge chicken in the mixture. Shake off the excess flour. | 2. Heat oil in heavy skillet over medium-high heat and cook the breasts until nicely browned on one side. Add garlic cloves. Turn chicken and scatter the mushrooms over top. Continue cooking, shaking the skillet to redistribute the mushrooms so that they cook evenly. Cook about 3-4 minutes. | 3. Add the vinegar, broth, bay leaf and thyme. | 4. Cover tightly and cook over medium-low heat for 10 minutes. Transfer the chicken pieces to a warm serving platter and cover with foil. Continue cooking sauce with mushrooms, uncovered and over medium-high heat for about 7 minutes. Swirl in butter and discard bay leaf. | 5. Pour the mushroom sauce over the chicken and serve. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    chicken breast half 4 boneless skinless boneless - - - -
    salt pepper - - - -
    mushroom 1 cup sliced - - - -
    flour 2 -4 tablespoons 0.0 0.0 0.0 0.0
    olive oil 2 tablespoons 238.68 0.0 0.0 27.0
    garlic clove 6 peeled - - - -
    balsamic vinegar 1/4 cup 56.1 10.8566 0.3124 0.0
    chicken broth 3/4 cup 58.59 1.4175 8.3538 1.9656
    thyme 1/4 teaspoon dried 0.20199999999999999 0.0489 0.0111 0.0034
    bay leaf 1 - - - -
    butter 1 tablespoon 85.5 3.9285 2.6715 7.2

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



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