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Chicken Piccata for Those Who are Cutting off the Excess Flab!

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)9.9413
Energy (kCal)317.3425
Carbohydrates (g)15.6394
Total fats (g)26.4397
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Place the chicken breast halves between two sheets of wax paper and pound lightly with a mallet or any flat and heavy object to 1. | 2. 3cm. | 3. Melt half the butter in a heavy non-stick skillet over medium-high heat. | 4. Saute chicken for about 4 minutes per side until it is just cooked throughout. | 5. Transfer the chicken to a platter and keep warm. | 6. Stir in wine with a wooden spoon to de-glaze the skillet. | 7. Bring to a boil. | 8. Remove from heat. | 9. Stir in lemon juice and the remaining butter until the butter is melted. | 10. Pour the sauce over the chicken. | 11. Garnish with lemon slices and serve hot. | 12. Enjoy! | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    chicken breast half 6 boneless skinless washed boneless - - - -
    purpose flour 1 tablespoon - - - -
    butter 55 g unsalted 313.5 14.4045 9.7955 26.4
    white wine 80 - - - -
    lemon 1 tablespoon grated rind 3.8425 1.2349 0.1458 0.0397
    lemon 3.8425 1.2349 0.1458 0.0397

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



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