RecipeDB

Source: All Recipes

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	0.9942
Energy (kCal)	247.8279
Carbohydrates (g)	2.4298
Total fats (g)	27.5082
Fatty acids, total saturated 20:0 (g)	0.0000
Fatty acids, total saturated 18:3 undifferentiated (g)	0.1196
Fatty acids, total polyunsaturated 17:1 (g)	0.0000
Fatty acids, total trans-monoenoic (g)	0.0000
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0000
Fatty acids, total saturated 4:0 (g)	0.0000
Fatty acids, total trans (g)	0.0000
Riboflavin (mg)	0.0575
Tocopherol, beta (mg)	0.0000
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0000
Fatty acids, total polyunsaturated 24:1 c (g)	0.0000
Fatty acids, total saturated 18:4 (g)	0.0000
Fatty acids, total saturated 18:0 (g)	0.7782
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.0030
Proline (g)	0.0059
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.0011
Adjusted Protein (g)	0.0000
Cystine (g)	0.0009
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	0.1778
Copper, Cu (mg)	0.0439
Maltose (g)	0.0000
Zinc, Zn (mg)	0.1871
Total lipid (fat) (g)	27.5082
Vitamin K (phylloquinone) (g)	14.5171
Cholesterol (mg)	0.0000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0004
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	29.0205
Folate, total (g)	11.8342
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	321.9803
Energy (kcal)	247.8279
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0043
Fatty acids, total saturated 14:1 (g)	0.0000
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0009
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	0.0071
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0024
Vitamin C, total ascorbic acid (mg)	4.6796
Lutein + zeaxanthin (g)	101.1219
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0087
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0000
Magnesium, Mg (mg)	16.6743
Fatty acids, total saturated 16:0 (g)	2.2533
Carbohydrate, by difference (g)	2.4298
Vitamin D (IU)	0.0000
Fructose (g)	0.0011
Fluoride, F (g)	0.0983
Aspartic acid (g)	0.0094
Tyrosine (g)	0.0028
Potassium, K (mg)	127.4966
Fatty acids, total saturated 12:0 (g)	12.7854
Vitamin A, RAE (g)	16.1096
Serine (g)	0.0029
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0036
Fatty acids, total trans-polyenoic 22:4 (g)	0.0000
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0000
Fatty acids, total saturated 22:0 (g)	0.0000
Fatty acids, total saturated 14:0 (g)	4.4656
Histidine (g)	0.0014
Isoleucine (g)	0.0075
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	0.3706
Water (g)	2.9826
Fatty acids, total saturated 8:0 (g)	0.8986
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0000
Carotene, beta (g)	102.0159
Sodium, Na (mg)	2.5042
Iron, Fe (mg)	1.5259
Energy (kJ)	1037.0475
Ash (g)	0.5235
Caffeine (mg)	0.0000
Glycine (g)	0.0035
Fatty acids, total trans-polyenoic (g)	0.0000
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0000
Fatty acids, total saturated 18:2 undifferentiated (g)	0.4666
Fatty acids, total polyunsaturated (g)	0.5866
Vitamin E (alpha-tocopherol) (mg)	1.0534
Sucrose (g)	0.0001
Vitamin B-6 (mg)	0.0959
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0544
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.0046
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0004
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0575
Starch (g)	0.0000
Pantothenic acid (mg)	0.0142
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)	0.0000
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.0107
Folate, food (g)	11.8342
Fatty acids, total saturated 20:1 (g)	0.0000
Fatty acids, total monounsaturated (g)	3.1229
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.0000
Fatty acids, total polyunsaturated 16:1 t (g)	0.0000
Fatty acids, total polyunsaturated 17:0 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	0.2883
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	22.2479
Vitamin B-12 (g)	0.0000
Calcium, Ca (mg)	51.8846
Fatty acids, total saturated 10:0 (g)	1.0078
Galactose (g)	0.0052
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.0041
Glutamic acid (g)	0.0090
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	0.0345
Vitamin E, added (mg)	0.0000
Retinol (g)	0.0000
Leucine (g)	0.0105
Folate, DFE (g)	11.8342
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0000
Fiber, total dietary (g)	0.5914
Tryptophan (g)	0.0027
Threonine (g)	0.0050
Fatty acids, total polyunsaturated 18:1 c (g)	0.0019
Manganese, Mn (mg)	0.3713
Protein (g)	0.9942
Cryptoxanthin, beta (g)	0.8846
Fatty acids, total saturated 18:1 undifferentiated (g)	3.1186
Betaine (mg)	0.0327
Phosphorus, P (mg)	14.4075
Tocopherol, gamma (mg)	0.0217

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
European >> French >> French
Dietary Style
Preparation Time
Cooking Time - 25 minutes, Preparation Time - 10 minutes
Source
All Recipes

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. In a small bowl, blend Dijon mustard and honey. Mix in the tarragon, basil, thyme, salt, and pepper. | 2. Heat oil in a large skillet over medium heat. Place chicken in the skillet, and brush on both sides with the Dijon mustard mixture. Pour 1/4 cup wine around the chicken. Reduce heat, cover, and simmer about 10 minutes, until liquid is reduced. | 3. Pour another 1/4 cup wine around the chicken, and continue to cook about 5 minutes, until chicken is no longer pink and juices run clear. Remove from heat, reserving remaining liquid. | 4. Mix remaining wine into the skillet. Increase heat to medium, and scrape up browned bits. Cook and stir until liquid is reduced by about 1/3. Serve as a sauce over the chicken. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
dijon mustard	3	tablespoons		-	-	-	-
honey	2	tablespoons		-	-	-	-
tarragon	2	tablespoons		10.62	1.8079	0.8197	0.2606
basil	2	teaspoons		0.4063	0.0468	0.0556	0.0113
thyme	2	teaspoons		1.6159999999999999	0.3912	0.08900000000000001	0.0269
salt	1/8	teaspoon		-	-	-	-
black pepper	1/8	teaspoon	ground	0.7216	0.1839	0.0299	0.0094
vegetable oil	2	tablespoons		234.46400000000003	0.0	0.0	27.2
chicken breast half	4		boneless skinless	-	-	-	-
white wine	1	cup		-	-	-	-

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

Cooking in progress....

Skillet Herbed Chicken with Mustard