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Chicken With Poblano Sauce

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)10.4619
Energy (kCal)867.946
Carbohydrates (g)22.7752
Total fats (g)88.3022
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Place evaporated milk, poblanos, garlic and bouillon in a blender. Blend to desired consistency (chunky or smooth sauce). | 2. Melt butter in a medium saucepan over medium heat. Stir in flour, stirring constantly until smooth. Gradually stir in the poblano mixture. Cook over medium heat, stirring constantly, until the mixture comes just to a boil and thickens. Makes about 2 cups. | 3. To serve: place cooked chicken breasts on individual plates or serving platter; spoon small amount of sauce over each. Pour remaining sauce in bowl or small pitcher to pass around the table. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    chicken breast half 6 -8 boneless skinless cooked - - - -
    poblano pepper 2 roasted peeled de-veined - - - -
    milk 12 ounces evaporated 782.446 18.8467 7.7904 81.1022
    garlic clove 1 chopped - - - -
    chicken bouillon powder 1 teaspoon - - - -
    butter 1 tablespoon 85.5 3.9285 2.6715 7.2
    purpose flour 2 teaspoons - - - -

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



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