RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	12.7595
Energy (kCal)	611.808
Carbohydrates (g)	34.8161
Total fats (g)	50.6739
Fatty acids, total saturated 20:0 (g)	0.0282
Fatty acids, total saturated 18:3 undifferentiated (g)	0.3095
Fatty acids, total polyunsaturated 17:1 (g)	0.0390
Fatty acids, total trans-monoenoic (g)	0.6000
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0348
Fatty acids, total saturated 4:0 (g)	0.4392
Fatty acids, total trans (g)	0.7416
Riboflavin (mg)	0.4551
Tocopherol, beta (mg)	0.0000
Lactose (g)	1.7520
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0120
Fatty acids, total polyunsaturated 24:1 c (g)	0.0000
Fatty acids, total saturated 18:4 (g)	0.0000
Fatty acids, total saturated 18:0 (g)	3.3588
Tocopherol, delta (mg)	0.0000
Arginine (g)	1.6317
Proline (g)	0.6765
Fatty acids, total polyunsaturated 18:1 t (g)	0.5346
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	3.0375
Adjusted Protein (g)	0.0000
Cystine (g)	0.2262
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	1.8000
Copper, Cu (mg)	1.0156
Maltose (g)	0.0000
Zinc, Zn (mg)	2.9925
Total lipid (fat) (g)	50.6739
Vitamin K (phylloquinone) (g)	4.6700
Cholesterol (mg)	67.8000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0018
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0732
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	15.0000
Folate, total (g)	65.3100
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0234
Vitamin A, IU (IU)	1027.7080
Energy (kcal)	611.8080
Fatty acids, total saturated 16:1 undifferentiated (g)	0.4800
Fatty acids, total saturated 14:1 (g)	0.2064
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.3936
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0054
Sugars, total (g)	14.7395
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0540
Vitamin C, total ascorbic acid (mg)	7.3908
Lutein + zeaxanthin (g)	36.2500
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.7165
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0018
Magnesium, Mg (mg)	69.3300
Fatty acids, total saturated 16:0 (g)	8.1863
Carbohydrate, by difference (g)	34.8161
Vitamin D (IU)	37.8000
Fructose (g)	7.3750
Fluoride, F (g)	5.9250
Aspartic acid (g)	1.2047
Tyrosine (g)	0.5292
Potassium, K (mg)	444.0220
Fatty acids, total saturated 12:0 (g)	0.6303
Vitamin A, RAE (g)	254.0540
Serine (g)	0.6515
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.6519
Fatty acids, total trans-polyenoic 22:4 (g)	0.0060
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0054
Fatty acids, total saturated 22:0 (g)	0.0090
Fatty acids, total saturated 14:0 (g)	2.0720
Histidine (g)	0.3602
Isoleucine (g)	0.5570
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.1128
Niacin (mg)	3.7218
Water (g)	143.9569
Fatty acids, total saturated 8:0 (g)	0.2307
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0048
Carotene, beta (g)	99.7580
Sodium, Na (mg)	61.9220
Iron, Fe (mg)	1.8556
Energy (kJ)	2560.0840
Ash (g)	3.5811
Caffeine (mg)	0.0000
Glycine (g)	0.7829
Fatty acids, total trans-polyenoic (g)	0.1416
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0012
Fatty acids, total saturated 18:2 undifferentiated (g)	13.2233
Fatty acids, total polyunsaturated (g)	13.6335
Vitamin E (alpha-tocopherol) (mg)	0.7770
Sucrose (g)	2.5875
Vitamin B-6 (mg)	0.1644
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.3654
Vitamin D (D2 + D3) (g)	0.9600
Vitamin D3 (cholecalciferol) (g)	0.9600
Lysine (g)	0.4330
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0246
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0625
Pantothenic acid (mg)	0.7929
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)	0.2118
Fatty acids, total trans-polyenoic 18:3i (g)	0.0024
Thiamin (mg)	0.8035
Folate, food (g)	65.3100
Fatty acids, total saturated 20:1 (g)	0.0792
Fatty acids, total monounsaturated (g)	16.3461
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.5244
Fatty acids, total polyunsaturated 16:1 t (g)	0.0654
Fatty acids, total polyunsaturated 17:0 (g)	0.1260
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	14.3300
Fatty acids, total polyunsaturated 16:1 c (g)	0.3282
Fatty acids, total saturated (g)	17.8911
Vitamin B-12 (g)	0.0960
Calcium, Ca (mg)	302.3400
Fatty acids, total saturated 10:0 (g)	0.5432
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.6270
Glutamic acid (g)	2.7576
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0012
Carotene, alpha (g)	0.0000
Vitamin E, added (mg)	0.0000
Retinol (g)	243.0000
Leucine (g)	0.9771
Folate, DFE (g)	65.3100
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.1392
Fiber, total dietary (g)	8.6920
Tryptophan (g)	0.2757
Threonine (g)	0.5277
Fatty acids, total polyunsaturated 18:1 c (g)	4.2468
Manganese, Mn (mg)	0.9354
Protein (g)	12.7595
Cryptoxanthin, beta (g)	13.7500
Fatty acids, total saturated 18:1 undifferentiated (g)	15.5283
Betaine (mg)	0.1250
Phosphorus, P (mg)	500.5980
Tocopherol, gamma (mg)	0.1440

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
European >> Scandinavian >> Swedish
Dietary Style
Source
Genius Kitchen(food.com)

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Pan fry chicken in half of the butter just until no longer pink in the middle, turning once to ensure both sides are browned. | 2. Remove chicken from pan and keep in a warm place or cover with foil. | 3. Core and slice apples as desired. I like to use my apple slicer- looks like a wagon wheel with handles- and then slice each lengthwise to make them thinner. To peel or not to peel- hehehehe- up to you. Likewise, red or green- the choice is yours. I like peel on and red for color! | 4. Add the rest of the butter, apples and thyme and fry until apples are as crisp or tender as you like. | 5. Pour apples over chicken and keep warm. | 6. Deglaze the pan with wine, cider or juice scraping all the yummy bits off the bottom. | 7. Add the cream- could use reduced fat sour cream or reduced fat or nonfat yogurt to reduce fat/calories. Yogurt will and a nice ‘tang’ to the sauce. | 8. Cook until slightly thickened. | 9. Return the chicken and apple mixture to the pan to make sure apples and chicken are nice and warm. | 10. When you are satisfied with the temperature of the dish, serve and enjoy! | 11. Experiment with your favorite herbs and seasonings- I have not tried this but I think a pinch of cinnamon might be really yummy here or maybe some nutmeg -- hmm --. | 12. Let me know what you think. | ---------------------------------------------------------------------------

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	-	-	-	-
apple	1		cored sliced	65.0	17.2625	0.325	0.2125
butter	1/4	cup		342.0	15.714	10.686	28.8
heavy cream	1/2	cup	sour	204.0	1.6440000000000001	1.704	21.648000000000003
white wine	1/2	cup		-	-	-	-
thyme	1	teaspoon		0.8079999999999999	0.1956	0.0445	0.0134

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

Cooking in progress....

Chicken With Apples