RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	12.5808
Energy (kCal)	550.47
Carbohydrates (g)	18.3498
Total fats (g)	50.463
Fatty acids, total saturated 20:0 (g)	0.0282
Fatty acids, total saturated 18:3 undifferentiated (g)	0.2952
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)	0.4221
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)	3.3546
Tocopherol, delta (mg)	0.0000
Arginine (g)	1.6432
Proline (g)	0.6720
Fatty acids, total polyunsaturated 18:1 t (g)	0.5346
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.0000
Adjusted Protein (g)	0.0000
Cystine (g)	0.2270
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	2.2260
Copper, Cu (mg)	0.9864
Maltose (g)	0.0000
Zinc, Zn (mg)	2.9628
Total lipid (fat) (g)	50.4630
Vitamin K (phylloquinone) (g)	1.9710
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)	0.0000
Folate, total (g)	61.2900
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0234
Vitamin A, IU (IU)	922.4700
Energy (kcal)	550.4700
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)	0.3947
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0054
Sugars, total (g)	1.7820
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0540
Vitamin C, total ascorbic acid (mg)	1.2960
Lutein + zeaxanthin (g)	0.4800
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.7077
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)	62.5500
Fatty acids, total saturated 16:0 (g)	8.1566
Carbohydrate, by difference (g)	18.3498
Vitamin D (IU)	37.8000
Fructose (g)	0.0000
Fluoride, F (g)	1.8000
Aspartic acid (g)	1.1319
Tyrosine (g)	0.5304
Potassium, K (mg)	317.4300
Fatty acids, total saturated 12:0 (g)	0.6300
Vitamin A, RAE (g)	248.4000
Serine (g)	0.6447
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.6499
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)	2.0706
Histidine (g)	0.3574
Isoleucine (g)	0.5537
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.1128
Niacin (mg)	3.6144
Water (g)	38.2434
Fatty acids, total saturated 8:0 (g)	0.2304
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)	43.3500
Sodium, Na (mg)	61.1100
Iron, Fe (mg)	1.6170
Energy (kJ)	2302.8900
Ash (g)	3.3630
Caffeine (mg)	0.0000
Glycine (g)	0.7776
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)	13.1757
Fatty acids, total polyunsaturated (g)	13.5729
Vitamin E (alpha-tocopherol) (mg)	0.5544
Sucrose (g)	0.0000
Vitamin B-6 (mg)	0.1474
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)	0.4252
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)	0.0000
Pantothenic acid (mg)	0.7313
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)	0.7878
Folate, food (g)	61.2900
Fatty acids, total saturated 20:1 (g)	0.0792
Fatty acids, total monounsaturated (g)	16.3371
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)	10.7760
Fatty acids, total polyunsaturated 16:1 c (g)	0.3282
Fatty acids, total saturated (g)	17.8551
Vitamin B-12 (g)	0.0960
Calcium, Ca (mg)	297.0300
Fatty acids, total saturated 10:0 (g)	0.5431
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.6172
Glutamic acid (g)	2.7506
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)	0.9680
Folate, DFE (g)	61.2900
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)	5.6430
Tryptophan (g)	0.2756
Threonine (g)	0.5237
Fatty acids, total polyunsaturated 18:1 c (g)	4.2468
Manganese, Mn (mg)	0.9280
Protein (g)	12.5808
Cryptoxanthin, beta (g)	0.0000
Fatty acids, total saturated 18:1 undifferentiated (g)	15.5193
Betaine (mg)	0.0000
Phosphorus, P (mg)	490.5900
Tocopherol, gamma (mg)	0.1440

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
European >> Spanish and Portuguese >> Spanish
Dietary Style
Source
Genius Kitchen(food.com)

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Melt the butter with the oil in a flameproof casserole, add the chicken and garlic, and saute over medium heat for 10 minutes. | 2. Add the sherry and vinegar, and salt and pepper to taste. | 3. Cover and simmer gently for 20 minutes or until the chicken is tender. | 4. Transfer the chicken to a plate. | 5. Strain the cooking liquid, pressing the garlic flesh through the strainer. | 6. Return the liquid to the pan, add the cream, and bring to a boil, stirring. | 7. Boil for 5 minutes or until the sauce is reduced to a coaitng consistency. | 8. Return the chicken to the pan with the juices that have collected on the plate. | 9. Heat through for a few minutes, spooning the sauce over the chicken until it is evenly coated. | 10. Taste for seasoning, adjust if necessary. | 11. Serve hot, garnished with tarragon leaves. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butter	1/4	cup		342.0	15.714	10.686	28.8
virgin olive oil	1	tablespoon		-	-	-	-
chicken breast half	6		skinless	-	-	-	-
garlic	1			4.47	0.9918	0.1908	0.015
sherry	1 1/2	1/2		-	-	-	-
sherry wine vinegar	2	tablespoons		-	-	-	-
salt black pepper			ground	-	-	-	-
heavy cream	1/2	cup		204.0	1.6440000000000001	1.704	21.648000000000003
tarragon leaf				-	-	-	-

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

Cooking in progress....

Andalusian Chicken