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Chicken Breasts Supreme

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)10.5645
Energy (kCal)639.445
Carbohydrates (g)29.9697
Total fats (g)57.5487
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Melt butter in medium non-stick fry pan. | 2. Saute chicken breasts until golden on both sides; remove from pan. | 3. Add onion to pan and saute until lightly browned. | 4. Return chicken to pan. | 5. Add bouillon mix and poultry seasoning; pour water over all. | 6. Heat to boiling; reduce heat; cover and simmer 10 to 15 minutes or until chicken is cooked. | 7. Remove chicken to heated platter; keep hot. | 8. Combine flour and evaporated milk until smooth; stir into pan juices. | 9. Cook and stir over medium heat until mixture boils and thickens. | 10. Pour sauce over chicken. | 11. Serve with rice or noodles. | 12. 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
    chicken breast half 4 boneless skinless boneless - - - -
    onion 1/4 cup chopped 16.0 3.736 0.44 0.04
    chicken bouillon mix 1 teaspoon - - - -
    poultry seasoning 1/2 teaspoon 2.3025 0.4919 0.0719 0.0565
    water 1/4 cup 0.0 0.0 0.0 0.0
    flour 1 tablespoon 36.1425 7.9128 0.5876 0.1402
    milk 3/4 cup undiluted evaporated 414.0 9.972000000000001 4.122 42.912
    rice cooked - - - -

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



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