Photo: Lily Banse
Estimated Nutrition (whole recipe, rough)
858
Calories
45g
Protein
30g
Fat
99g
Carbs
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Shallot | 1 tbsp minced (10g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Tarragon | 1 tsp dried (0.5g) | 2 |
| Chives | 1 tbsp (3g) | 1 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Vermouth | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 boneless, skinless chicken breast halves,
- about 1 1/4 lb. total, pounded to
- 1/3-inch thickness
- Salt and freshly ground pepper, to taste
- 1/3 cup all-purpose flour
- 1 to 2 Tbs. unsalted butter
- 1 to 2 Tbs. extra-virgin olive oil
- 1 small shallot, minced
- 1/2 cup dry vermouth
- 1/2 cup chicken stock
- 2 Tbs. chicken demi-glace
- 2 Tbs. minced fresh chives
- 2 Tbs. minced fresh flat-leaf parsley
- 2 Tbs. minced fresh tarragon
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes