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Bergen Easter Chicken

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)33.5604
Energy (kCal)632.8524
Carbohydrates (g)25.4407
Total fats (g)45.7804
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Remove skin from chicken; rub with salt and pepper. | 2. Place chicken in large skillet with melted butter. | 3. Brown on all sides. | 4. Pour broth over browned chicken. | 5. Add sherry. | 6. Cover, reduce heat to low. | 7. Simmer 35 to 45 minutes or until chicken is tender. | 8. Use slotted spoon to place cooked chicken on a platter, keep warm. | 9. Add ¼ cup chopped parsley and cream to drippings in pan. | 10. Simmer, cook and stir sauce until about 1 cup remains and has a glazed appearance. | 11. Stir in cheese only until melted. | 12. Pour sauce over chicken. | 13. Garnish. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    chicken 3 cut - - - -
    salt 1 teaspoon - - - -
    white pepper 1/2 teaspoon 3.552 0.8233 0.1248 0.0254
    butter 2 tablespoons 171.0 7.857 5.343 14.4
    chicken broth 1 cup 78.12 1.89 11.1384 2.6208
    sherry wine 1/4 cup - - - -
    parsley 1/4 cup chopped 5.4 0.9495 0.4455 0.1185
    whipping cream 1/2 cup 175.2 1.776 1.3019999999999998 18.546
    cheddar cheese 4 ounces shredded 199.5804 12.1449 15.2067 10.0697
    parsley chopped 5.4 0.9495 0.4455 0.1185

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



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