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Chicken Breasts With Curried Chutney Sauce

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)12.2628
Energy (kCal)406.76
Carbohydrates (g)12.7735
Total fats (g)36.1528
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Season chicken and dredge it in the flour. Shake off excess. | 2. Mix the sauce ingredients in a bowl and set aside. | 3. In a 12" skillet heat the oil and butter. Increase the heat to medium high before adding the chicken. | 4. Add the chicken and cook about 4 minutes without moving the chicken. Turn over and cook another 3-4 minutes. Make sure chicken is cooked. | 5. Transfer to a plate and keep warm. | 6. Take the bowl with sauce ingredients and add them to the pan and boil stirring and scraping all the browned bits in the pan over high heat until the liquid is smooth and glossy. | 7. Spoon over the chicken and serve immediately. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    chicken breast 4 boneless skinless boneless - - - -
    flour - - - -
    salt - - - -
    pepper - - - -
    butter 3 tablespoons sweet 256.5 11.7855 8.0145 21.6
    olive oil 1 tablespoon 119.34 0.0 0.0 13.5
    chicken broth 6 tablespoons low sodium 29.295 0.7088 4.1769 0.9828
    rice wine vinegar 2 tablespoons - - - -
    chutney 2 tablespoons - - - -
    curry powder 1/4 teaspoon 1.625 0.2792 0.0714 0.07

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



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