RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	10.8362
Energy (kCal)	468.9992
Carbohydrates (g)	22.8272
Total fats (g)	38.1196
Fatty acids, total saturated 20:0 (g)	0.1227
Fatty acids, total saturated 18:3 undifferentiated (g)	0.2597
Fatty acids, total polyunsaturated 17:1 (g)	0.0338
Fatty acids, total trans-monoenoic (g)	0.0000
Fatty acids, total saturated 20:4 undifferentiated (g)	0.1489
Fatty acids, total saturated 4:0 (g)	0.0000
Fatty acids, total trans (g)	0.0000
Riboflavin (mg)	0.3403
Tocopherol, beta (mg)	0.0467
Lactose (g)	0.0238
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0000
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)	1.4243
Tocopherol, delta (mg)	0.0204
Arginine (g)	0.5651
Proline (g)	0.2739
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	3.2132
Adjusted Protein (g)	0.0000
Cystine (g)	0.1034
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	22.5103
Copper, Cu (mg)	0.1936
Maltose (g)	0.0238
Zinc, Zn (mg)	1.3777
Total lipid (fat) (g)	38.1196
Vitamin K (phylloquinone) (g)	79.6920
Cholesterol (mg)	372.5000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0031
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0000
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	85.8400
Folate, total (g)	92.5447
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	822.6995
Energy (kcal)	468.9992
Fatty acids, total saturated 16:1 undifferentiated (g)	0.7581
Fatty acids, total saturated 14:1 (g)	0.0082
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.1423
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0037
Sugars, total (g)	9.0683
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0742
Vitamin C, total ascorbic acid (mg)	21.2752
Lutein + zeaxanthin (g)	591.6067
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0388
Vitamin B-12, added (g)	0.0000
Valine (g)	0.3902
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0000
Magnesium, Mg (mg)	36.4800
Fatty acids, total saturated 16:0 (g)	5.7574
Carbohydrate, by difference (g)	22.8272
Vitamin D (IU)	74.1200
Fructose (g)	2.0878
Fluoride, F (g)	1.7600
Aspartic acid (g)	0.7388
Tyrosine (g)	0.2683
Potassium, K (mg)	477.9445
Fatty acids, total saturated 12:0 (g)	0.0031
Vitamin A, RAE (g)	147.0142
Serine (g)	0.5166
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.2964
Fatty acids, total trans-polyenoic 22:4 (g)	0.0000
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0031
Fatty acids, total saturated 22:0 (g)	0.0477
Fatty acids, total saturated 14:0 (g)	0.0518
Histidine (g)	0.1760
Isoleucine (g)	0.3421
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	2.3326
Water (g)	280.4336
Fatty acids, total saturated 8:0 (g)	0.0031
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0000
Carotene, beta (g)	223.7707
Sodium, Na (mg)	199.7605
Iron, Fe (mg)	2.4989
Energy (kJ)	1960.2142
Ash (g)	2.2475
Caffeine (mg)	0.0000
Glycine (g)	0.2446
Fatty acids, total trans-polyenoic (g)	0.0000
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0000
Fatty acids, total saturated 18:2 undifferentiated (g)	4.1635
Fatty acids, total polyunsaturated (g)	4.6147
Vitamin E (alpha-tocopherol) (mg)	4.8581
Sucrose (g)	1.6078
Vitamin B-6 (mg)	0.4070
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0000
Vitamin D (D2 + D3) (g)	1.8360
Vitamin D3 (cholecalciferol) (g)	1.8360
Lysine (g)	0.5058
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	1.2412
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)	0.0044
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.1935
Folate, food (g)	92.5447
Fatty acids, total saturated 20:1 (g)	0.1180
Fatty acids, total monounsaturated (g)	24.7188
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.0000
Fatty acids, total polyunsaturated 16:1 t (g)	0.0000
Fatty acids, total polyunsaturated 17:0 (g)	0.0232
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0340
Choline, total (mg)	300.5733
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	7.4499
Vitamin B-12 (g)	0.6630
Calcium, Ca (mg)	127.3765
Fatty acids, total saturated 10:0 (g)	0.0031
Galactose (g)	0.0238
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.3489
Glutamic acid (g)	1.1808
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	12.9862
Vitamin E, added (mg)	0.0000
Retinol (g)	127.3400
Leucine (g)	0.5534
Folate, DFE (g)	92.5447
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0000
Fiber, total dietary (g)	4.2249
Tryptophan (g)	0.0919
Threonine (g)	0.2899
Fatty acids, total polyunsaturated 18:1 c (g)	0.0000
Manganese, Mn (mg)	0.4292
Protein (g)	10.8362
Cryptoxanthin, beta (g)	12.5450
Fatty acids, total saturated 18:1 undifferentiated (g)	23.7914
Betaine (mg)	0.4930
Phosphorus, P (mg)	229.2740
Tocopherol, gamma (mg)	0.6964

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
Asian >> Middle Eastern >> Rest Middle Eastern
Dietary Style
Source
Genius Kitchen(food.com)

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Season the chicken with salt & pepper, then dust generously with flour. Set aside. | 2. In a bowl, whisk the lemon juice and egg yolks together. Set aside. | 3. Heat 1 tablespoon of oil in a large pan over medium-high heat. Add the onion, fennel, parsley and fennel seeds. Cook for five minutes while stirring occasionally. | 4. Add the remaining oil and the chicken to the pan and cook for at least 4 minutes on each side. Remove the chicken and onion mixture and set aside. | 5. Deglaze the pan by pouring in the Marsala wine and cooking over high heat until reduced to about 2 tablespoons (about 2 minutes), then pour in the stock. Add the peas, chicken, and onion mixture. Cook over a very low heat for 5 minutes, or until the peas are cooked through. | 6. Gradually add the lemon juice & egg yolk mixture to the pan while stirring constantly. Keep stirring over very low heat until the mixture thickens to a creamy consistency, about 1 minute. DO NOT ALLOW THE SAUCE TO BOIL. Serve the chicken immediately. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken breast half	4			-	-	-	-
flour				-	-	-	-
salt pepper				-	-	-	-
lemon	1 1/2			1.9212	0.6174	0.0729	0.0199
egg yolk	2			109.48	1.2206	5.3924	9.0236
olive oil	2	tablespoons	divided	238.68	0.0	0.0	27.0
onion	1		chopped	64.0	14.944	1.76	0.16
fennel bulb	1/4		chopped	-	-	-	-
parsley	1	tablespoon	chopped	1.368	0.2405	0.1129	0.03
fennel seed	1 1/2	1/2		10.35	1.5687	0.474	0.4461
marsala wine	5	tablespoons		-	-	-	-
chicken stock	1/2	cup		43.2	4.236000000000001	3.0239999999999996	1.44
pea	1	package		-	-	-	-

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

Cooking in progress....

Jewish-Italian Chicken & Peas