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Rosemary and Peppercorn Chicken

Source: All Recipes
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)24.9824
Energy (kCal)1096.9285
Carbohydrates (g)35.7802
Total fats (g)100.9315
  • Cuisine

    European >> French >> French

  • Dietary Style

  • Preparation Time

    Cooking Time - 15 minutes, Preparation Time - 10 minutes

  • Source

    All Recipes

Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Mix together the pink and green peppercorns. Spread over the both sides of the chicken breasts. Pound the chicken with a tenderizing mallet until it is half as thick as it was before. | 2. Melt half of the butter in a skillet over medium heat. Fry chicken breasts for about 5 minutes per side, or until nicely browned and no longer pink in the center. Remove chicken to a serving dish, and keep warm. | 3. Stir the remaining butter, heavy cream, garlic and rosemary into the skillet, mixing into the juices from the chicken. Simmer, stirring constantly, for 5 minutes. Pour sauce over the chicken, and serve. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    pink peppercorn 3 tablespoons cracked - - - -
    green peppercorn 3 tablespoons cracked - - - -
    chicken breast half 2 skinless boneless - - - -
    heavy cream 1 cup 408.0 3.2880000000000003 3.408 43.29600000000001
    butter 1/2 cup divided 684.0 31.428 21.372 57.6
    garlic 1 clove pressed 4.47 0.9918 0.1908 0.015
    rosemary 1/2 teaspoon 0.4585 0.0724 0.0116 0.0205

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



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