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Geraldine Chicken

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)12.182
Energy (kCal)407.1562
Carbohydrates (g)32.7947
Total fats (g)27.7356
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Remove the skin from the chicken pieces. Heat the butter in a large frying pan and lightly dust the chicken with the seasoned flour. Fry quickly on all sides until golden brown. | 2. Sprinkle in the orange rind and parsley and pour in the sherry. Add the stock and stir in the meat juices. Cover and simmer for about 15 minutes, or until chicken is tender. | 3. Serve with a little sauce spooned over each piece of chicken. A little more water may need to be added, depending on how fast it boils away. | 4. Serve with rice. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    chicken 6 pieces cut - - - -
    butter 2 ounces 323.19 14.8497 10.0983 27.215999999999998
    flour 2 tablespoons 72.285 15.8257 1.1751 0.2804
    salt 1 teaspoon - - - -
    orange 1/2 teaspoon grated rind 0.8812 0.2203 0.0176 0.0022
    parsley 1/2 cup chopped 10.8 1.899 0.8909999999999999 0.237
    sherry 1/2 cup - - - -
    water 1/4 cup 0.0 0.0 0.0 0.0

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



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