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Chicken Jerusalem

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)18.5036
Energy (kCal)1096.255
Carbohydrates (g)28.2368
Total fats (g)105.5443
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Skin the chicken if desired. | 2. Salt and pepper chicken; brown in butter and about a teaspoon of vegetable oil (this keeps the butter from burning). | 3. Remove chicken and set aside. | 4. Add the mushrooms and artichoke hearts to the pan, then pour the sherry and lemon juice over them and stir to combine. | 5. Put the chicken back in the pan and cover and cook for 15 minutes until the wine is reduced. | 6. Stir in the cream and chives and warm about 5 minutes. | 7. Remove chicken to serving platter. | 8. Whip the sour cream and stir into the sauce in the skillet. | 9. Pour over the chicken. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    chicken 1 disjointed - - - -
    salt pepper - - - -
    butter 1/4 cup 342.0 15.714 10.686 28.8
    vegetable oil - - - -
    artichoke heart 4 halved - - - -
    mushroom 3/4 sliced - - - -
    sherry wine 1/3 cup - - - -
    lemon juice 1 tablespoon 3.355 1.0523 0.0534 0.0366
    heavy cream 1 cup 408.0 3.2880000000000003 3.408 43.29600000000001
    chive 1 1/2 1/2 chopped 1.35 0.1957 0.1472 0.0329
    cream 3/4 cup sour 341.55 7.9868 4.209 33.3788

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



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