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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Spanish and Portuguese >> Spanish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Note: Use any or all of these seasonings; depending on the seasonings selected, do not use more than 1/2 tsp except for the cayenne pepper- No more than 1/4 teaspoons. | 2. Cut the chicken breasts into small chuncks and toss in the seasoned flour to coat. | 3. Heat the oil and butter over medium high heat and then add the chicken. | 4. Cook the chicken until golden brown turning often to seal all sides. | 5. Lower the heat and add the wine chicken stock, garlic and parsley. | 6. Simmer until the liquid is reduced in half. | 7. Add the sherry and brandy and cook for 1 minute more. | 8. Season to taste with the salt and pepper. | 9. Garnish with parsley and serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
purpose flour	1/2	cup		-	-	-	-
salt	1/2	teaspoon		-	-	-	-
black pepper	1/2	teaspoon	ground	2.8865	0.7354	0.1195	0.0375
lemon pepper				-	-	-	-
cayenne pepper				-	-	-	-
mustard				-	-	-	-
paprika				-	-	-	-
cumin				-	-	-	-
chicken breast	4			3120.7192	0.0	378.2965	167.8294
garlic clove	8		minced	35.76	7.9344	1.5264	0.12
olive oil	6	tablespoons		716.04	0.0	0.0	81.0
butter	3	tablespoons		256.5	11.7855	8.0145	21.6
white wine	6	tablespoons		-	-	-	-
chicken stock	5	tablespoons		27.0	2.6475	1.89	0.9
parsley	1	tablespoon	chopped	1.368	0.2405	0.1129	0.03
sherry wine	2	tablespoons		-	-	-	-
brandy	2	tablespoons		-	-	-	-
salt black pepper			ground	-	-	-	-
parsley				1.368	0.2405	0.1129	0.03

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