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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  North American >> Canadian >> Canadian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oven to 475 degrees F. | 2. In large cast iron casserole melt 1 Tbsp butter in Olive Oil at Med High heat Season the chicken inside and out with salt and pepper. | 3. Add Rosemary to cavity and tie legs together. | 4. Set chicken in the casserole on 1 breast, cover and roast in the oven for 30 minutes. | 5. Turn chicken onto its other breast, cover and roast for 20 minutes. | 6. Turn the chicken onto its back add the garlic, shallots and mushrooms, cover and roast for an additional 20 minutes. | 7. Transfer the chicken to a platter and keep warm. | 8. For the Sauce: Skim the fat from the juices in the casserole. | 9. Add the wine and boil stirring until the sauce is reduced by half, about 5 minutes. | 10. Pour in any collected juices from the chicken platter, add cream and boil until sauce is thick enough to coat a wooden spoon, about 5 minutes. | 11. Swirl in remaining butter until blended season with salt and pepper. | 12. Pour sauce into a sauceboat and serve with chicken. | 13. Enjoy. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butter	2	tablespoons		171.0	7.857	5.343	14.4
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
chicken	4 1/2 - 5			-	-	-	-
salt black pepper			ground	-	-	-	-
rosemary	2	teaspoons		1.834	0.2898	0.0463	0.08199999999999999
garlic	8	cloves	sliced	35.76	7.9344	1.5264	0.12
shallot	3		minced	345.6	80.64	12.0	0.48
mushroom	2	cups	chopped	-	-	-	-
white wine	3/4	cup		-	-	-	-
heavy cream	1/2	cup		204.0	1.6440000000000001	1.704	21.648000000000003

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