chicken breast butter chicken broth heavy cream parmesan cheese cheddar cheese
vegetarian
(?)
Not vegetarian due to:
chicken breast chicken broth
pescatarian
(?)
Not pescatarian due to:
chicken broth
paleo
(?)
Not paleo due to:
all-purpose flour parmesan cheese cheddar cheese
This recipe has no customizations.
Nutrition to Note
This recipe has Fat (total lipid) as 72.5% and Sodium as 65.8% (as a percentage of RDA).
You may need to take these into account today to balance out your diet.
Nutrition Rating Details
Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 0.2% of RDA
• Calories: 29.9% of RDA
• Carbs: 2.0% of RDA
• Fat (total lipid): 72.5% of RDA
• Fiber: 1.5% of RDA
• Fructose: 0.0% of RDA
• Protein: 45.9% of RDA
• Sodium: 65.8% of RDA
• Sugar: 3.1% of RDA
• Vitamin A (IU): 44.3% of RDA
• Vitamin B6: 57.0% of RDA
• Vitamin C: 1.2% of RDA
• Iron: 0.1% of RDA
• Magnesium: 16.6% of RDA
• Manganese: 2.6% of RDA
• Niacin: 98.1% of RDA
• Potassium: 18.8% of RDA
• Zinc: 19.4% of RDA
If any nutritional component is greater than 50% of RDA
(or any vitamin/mineral is greater than 400% of RDA),
the recipe gets a “Nutrition to Note” rating.
Whether this matters for your diet depends mostly on what other foods you consume today.
In a large skillet add olive oil and cook the chicken on medium high heat until brown on each side and cooked until no longer pink in center.
3.
Remove chicken and set aside on a plate. Add the sliced mushrooms and cook for a few minutes until tender. Add chicken back into the pan and mix well.
PREPARING THE SAUCE
4.
Add the butter to a saucepan and melt.
5.
Add garlic and cook until tender.
6.
Whisk in the flour until it thickens.
7.
Whisk in chicken broth, heavy cream, parmesan cheese, garlic powder, pepper and salt. Let simmer until it starts to thicken.
PREPARING THE BOWLS
8.
Using four small (think large souffle bowl) , oven safe bowls, spoon the chicken and mushroom mixture into the bowl, filling 3/4.
9.
Pour the garlic cream mixture over the chicken, until it is just covered.
10.
Top each with ~1/4 cup shredded cheddar (more or less to taste).
11.
Place in the preheated broiler for a few minutes, until the cheese is melted. Remove immediately.
12.
Place some parsley on top and serve.
THIS RECIPE CAN BE CUSTOMIZED
1.
Make it Low Sodium!
A low-sodium variant of this recipe can be made that has a
1.2% reduction in the amount of sodium.
Just substitute low-sodium chicken broth for chicken broth.
2.
Make it Gluten Free!
A partially gluten-free variant of this recipe can be made to reduce the amount of gluten.
Just substitute gluten-free all-purpose flour for all-purpose flour.
3.
Make it Dairy Free!
A partially dairy-free variant of this recipe can be made to reduce the amount of dairy.
Just substitute Earth Balance Natural Buttery Stick for butter.
4.
Make it Wheat Free!
A partially wheat-free variant of this recipe can be made to reduce the amount of wheat.
Just substitute gluten-free all-purpose flour for all-purpose flour.
COMPLETE NUTRITION
This recipe has the following nutrient totals:
Calories 597
Protein 51.6 g
Carbohydrates 5.49 g
Iron 0.03 mg
Fiber 0.41 g
Calcium 2.45 mg
(plus many more nutrients)
Sample Recipe Chart:
The sample chart shows the nutritional data that is typically shown for any given recipe.
The chart shows both nutrition totals as well as per-ingredient nutrition.
