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Chicken With Creamy Port Sauce

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)801.1306
Energy (kCal)6056.7407
Carbohydrates (g)123.175
Total fats (g)261.8774
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Toss chicken in seasoned flour, shake away excess flour. | 2. Heat butter in pan, add chicken, cook on both sides until lightly browned. | 3. Drain excess butter from pan, add water, wine, port and stock cube, bring to the boil, simmer for about 10 minutes or until chicken is cooked through. | 4. Remove chicken from pan, keep warm. | 5. Bring sauce to the boil, simmer, uncovered , for about 5 minutes or until sauce is reduced by half. | 6. Stir in cream, return chicken to pan, cook until chicken is heated through. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    chicken breast fillet 8 3227.7407 0.0 718.0816 18.1334
    plain flour 3227.7407 0.0 718.0816 18.1334
    salt pepper 3227.7407 0.0 718.0816 18.1334
    butter 30 2565.0 117.855 80.145 216.0
    water 1 cup 0.0 0.0 0.0 0.0
    white wine 2/3 cup - - - -
    port wine 1/3 cup 3227.7407 0.0 718.0816 18.1334
    chicken stock cube 1 crumbled 3227.7407 0.0 718.0816 18.1334
    cream 1/3 cup thickened 264.0 5.32 2.904 27.744

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



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