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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  North American >> Canadian >> Canadian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. dice 1 tomato and set aside. | 2. Dice remaining tomatoes and place in a large nonstick frypan. | 3. Cook over medium low heat, uncovered for 15 minutes or until mixture is reduced by half. | 4. Press tomatoes through a sieve to remove seeds and skin (Final pureed mixture should measure approximatealy 1 cup). | 5. In same frypan on medium high heat, melt margarine. | 6. Saute chicken and mushrooms until chicken is lightly browned. | 7. Add tomato puree, reserved diced tomato, vinegar, basil, parsley, sugar, hot pepper sauce, salt and pepper. | 8. Bring to boil; reduce heat to medium low, cover and continue to cook, stirring occasionally, for 20 to 25 minutes or until chicken is cooked and tender. | 9. Serve with couscous or brown rice. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
tomato	5		havested ripened	141.45	31.365	7.38	1.23
margarine	1	tablespoon		101.37899999999999	0.1269	0.1269	11.3505
chicken thigh	4	boneless	skinless boneless	-	-	-	-
white mushroom	1/4		sliced	1.5592	0.231	0.21899999999999997	0.0241
balsamic vinegar	1	tablespoon		14.08	2.7248	0.0784	0.0
basil leaf	6	teaspoon	shredded	-	-	-	-
parsley	2	tablespoons	chopped	2.736	0.4811	0.2257	0.06
brown sugar	1	teaspoon		11.4	2.9427	0.0036	0.0
pepper sauce	2 -3	drops		-	-	-	-
salt black pepper			ground	-	-	-	-

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