RecipeDB

Source: All Recipes

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	19.069
Energy (kCal)	291.945
Carbohydrates (g)	34.4869
Total fats (g)	9.1585
Fatty acids, total saturated 20:0 (g)	0.0097
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0635
Fatty acids, total polyunsaturated 17:1 (g)	0.0025
Fatty acids, total trans-monoenoic (g)	0.2398
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0090
Fatty acids, total saturated 4:0 (g)	0.0760
Fatty acids, total trans (g)	0.2866
Riboflavin (mg)	0.1304
Tocopherol, beta (mg)	0.0000
Lactose (g)	1.2276
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0040
Fatty acids, total polyunsaturated 24:1 c (g)	0.0004
Fatty acids, total saturated 18:4 (g)	0.0000
Fatty acids, total saturated 18:0 (g)	0.9079
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.2520
Proline (g)	0.1381
Fatty acids, total polyunsaturated 18:1 t (g)	0.2398
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	2.9550
Adjusted Protein (g)	0.0000
Cystine (g)	0.0219
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	20.6090
Copper, Cu (mg)	0.0984
Maltose (g)	0.0000
Zinc, Zn (mg)	1.6724
Total lipid (fat) (g)	9.1585
Vitamin K (phylloquinone) (g)	1.4445
Cholesterol (mg)	29.2400
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0245
Menaquinone-4 (g)	2.1600
Phytosterols (mg)	22.5000
Folate, total (g)	40.9150
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0065
Vitamin A, IU (IU)	225.0850
Energy (kcal)	291.9450
Fatty acids, total saturated 16:1 undifferentiated (g)	0.1506
Fatty acids, total saturated 14:1 (g)	0.0482
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0376
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0022
Sugars, total (g)	8.2726
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0672
Vitamin C, total ascorbic acid (mg)	14.0760
Lutein + zeaxanthin (g)	8.8000
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0004
Vitamin B-12, added (g)	0.0000
Valine (g)	0.1264
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0569
Fatty acids, total polyunsaturated 22:1 c (g)	0.0000
Magnesium, Mg (mg)	36.7250
Fatty acids, total saturated 16:0 (g)	2.4350
Carbohydrate, by difference (g)	34.4869
Vitamin D (IU)	0.0000
Fructose (g)	1.9350
Fluoride, F (g)	1.6500
Aspartic acid (g)	0.2724
Tyrosine (g)	0.0826
Potassium, K (mg)	538.0850
Fatty acids, total saturated 12:0 (g)	0.2169
Vitamin A, RAE (g)	60.6400
Serine (g)	0.1165
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.1096
Fatty acids, total trans-polyenoic 22:4 (g)	0.0004
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0022
Fatty acids, total saturated 22:0 (g)	0.0040
Fatty acids, total saturated 14:0 (g)	0.7922
Histidine (g)	0.0637
Isoleucine (g)	0.0981
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0292
Niacin (mg)	0.3470
Water (g)	168.3895
Fatty acids, total saturated 8:0 (g)	0.0746
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0029
Carotene, beta (g)	16.1250
Sodium, Na (mg)	478.6050
Iron, Fe (mg)	2.4847
Energy (kJ)	1219.9550
Ash (g)	3.3961
Caffeine (mg)	0.0000
Glycine (g)	0.0819
Fatty acids, total trans-polyenoic (g)	0.0468
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0022
Fatty acids, total saturated 18:2 undifferentiated (g)	0.3175
Fatty acids, total polyunsaturated (g)	0.4091
Vitamin E (alpha-tocopherol) (mg)	0.1896
Sucrose (g)	1.4850
Vitamin B-6 (mg)	0.3398
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.1115
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.1807
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0068
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	0.4051
Fatty acids, total trans-polyenoic 20:4 n-6 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t,t (g)	0.0000
Fatty acids, total polyunsaturated 15:0 (g)	0.0616
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.1132
Folate, food (g)	40.9150
Fatty acids, total saturated 20:1 (g)	0.0408
Fatty acids, total monounsaturated (g)	2.2526
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.1577
Fatty acids, total polyunsaturated 16:1 t (g)	0.0000
Fatty acids, total polyunsaturated 17:0 (g)	0.0389
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	24.1940
Fatty acids, total polyunsaturated 16:1 c (g)	0.1058
Fatty acids, total saturated (g)	4.9650
Vitamin B-12 (g)	0.5156
Calcium, Ca (mg)	406.2450
Fatty acids, total saturated 10:0 (g)	0.1867
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.0845
Glutamic acid (g)	0.6977
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0004
Carotene, alpha (g)	0.0000
Vitamin E, added (mg)	0.0000
Retinol (g)	59.1600
Leucine (g)	0.1796
Folate, DFE (g)	40.9150
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0468
Fiber, total dietary (g)	2.7285
Tryptophan (g)	0.0417
Threonine (g)	0.0959
Fatty acids, total polyunsaturated 18:1 c (g)	1.2467
Manganese, Mn (mg)	0.3410
Protein (g)	19.0690
Cryptoxanthin, beta (g)	0.3600
Fatty acids, total saturated 18:1 undifferentiated (g)	2.0092
Betaine (mg)	0.3660
Phosphorus, P (mg)	363.8650
Tocopherol, gamma (mg)	0.1080

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
European >> French >> French
Dietary Style
Source
All Recipes

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. In a large skillet, saute chicken breasts in oil over medium high heat. Once breasts are browned, add white wine and salt and pepper to taste. Let simmer for 15 to 20 minutes, or until chicken is cooked through and juices run clear. | 2. Meanwhile, To Cook Pasta: Bring a large pot of salted water to a boil. Add pasta to boiling water, cook for 8 to 10 minutes or until al dente. Drain. | 3. When chicken is cooked, remove from skillet and cube. Set aside. Saute onion and garlic in remaining juices. Once onions are translucent, add mushrooms and saute until soft. Add cubed chicken, creme fraiche and sour cream (to desired thickness). Stir all together and heat through. Put hot cooked pasta on plate, top with chicken and sauce and sprinkle with grated Parmesan cheese. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken breast half	6		skinless boneless	-	-	-	-
white wine	1/4	cup		-	-	-	-
salt pepper	to taste			-	-	-	-
pasta	1	package		-	-	-	-
white onion	1		chopped	60.0	14.01	1.65	0.15
garlic	1	tablespoon	chopped	12.665	2.8101	0.5406	0.0425
mushroom	2	packages	sliced	-	-	-	-
creme fraiche	2	cups		-	-	-	-
parmesan cheese	1/2	cup	grated	148.0	16.0	16.0	2.0
cream	3	tablespoons	sour	71.28	1.6668	0.8784	6.966

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

Cooking in progress....

Creme Fraiche Chicken