Chicken Provencale

1. Season chicken generously with salt and pepper.

2. In a large frying pan saute the chicken in the butter until golden brown on both sides.

3. Put on a plate and keep warm.

4. Add the olive oil to the same pan and saute the onions and garlic until soft.

5. Add the remaining ingredients and stir together.

6. Return the chicken to the pan.

7. Cover and simmer for 1 to 1 1/2 hours.

---------------------------------------------------------------------------

Nutrient	Quantity
Total fats	86.2154 g
Protein	19.6852 g
Carbohydrates	69.1875 g
Energy	1066.622 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.7388 g
Water	814.3567 g
Aspartic acid	1.724 g
Calcium, Ca	584.2423 mg
Lutein + zeaxanthin	2755.0956 g
Fiber, total dietary	21.2835 g
Fatty acids, total saturated 22:0	0.0769 g
Fatty acids, total trans-polyenoic 13:0	0.0007 g
Carotene, beta	8251.8355 g
Niacin	7.7881 mg
Vitamin A, RAE	718.3618 g
Arginine	1.9055 g
Riboflavin	0.5688 mg
Tocopherol, beta	0.0882 mg
Fatty acids, total polyunsaturated 15:0	0.0057 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0798 g
Fatty acids, total saturated 20:1	0.213 g
Glutamic acid	4.0337 g
Sodium, Na	1014.6777 mg
Fatty acids, total saturated 16:1 undifferentiated	0.7787 g
Total lipid (fat)	86.2154 g
Manganese, Mn	1.9773 mg
Fructose	11.2723 g
Proline	0.659 g
Fatty acids, total saturated 16:0	9.0226 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.1221 g
Sucrose	2.068 g
Choline, total	40.4342 mg
Sugars, total	24.0758 g
Serine	0.7497 g
Fatty acids, total saturated 10:0	0.035 g
Fatty acids, total saturated 18:0	2.3536 g
Vitamin B-6	1.0731 mg
Selenium, Se	3.9762 g
Ash	9.4579 g
Fatty acids, total saturated 18:1 undifferentiated	49.7691 g
Pantothenic acid	1.4301 mg
Phenylalanine	0.7325 g
Copper, Cu	1.3135 mg
Betaine	0.6083 mg
Thiamin	1.0599 mg
Methionine	0.3953 g
Iron, Fe	9.2473 mg
Carbohydrate, by difference	69.1875 g
Phosphorus, P	669.7857 mg
Folate, total	323.8679 g
Tocopherol, gamma	1.0526 mg
Lycopene	5748.3481 g
Alanine	0.7362 g
Valine	0.7624 g
Fatty acids, total saturated 18:2 undifferentiated	18.5691 g
Glycine	0.896 g
Carotene, alpha	282.2522 g
Glucose (dextrose)	10.6788 g
Fatty acids, total saturated 14:0	0.1072 g
Zinc, Zn	4.47 mg
Isoleucine	0.5915 g
Tocopherol, delta	0.0092 mg
Fatty acids, total saturated 12:0	0.0136 g
Fatty acids, total polyunsaturated	19.3253 g
Fatty acids, total saturated 14:1	0.0057 g
Tocotrienol, gamma	0.077 mg
Fatty acids, total polyunsaturated 17:1	0.0675 g
Leucine	1.0274 g
Tocotrienol, alpha	0.17 mg
Vitamin A, IU	14371.3033 IU
Folate, DFE	323.8679 g
Tryptophan	0.2965 g
Vitamin C, total ascorbic acid	152.9112 mg
Phytosterols	164.6762 mg
Fatty acids, total polyunsaturated 16:1 c	0.0057 g
Galactose	0.0015 g
Fatty acids, total polyunsaturated 18:1 c	0.1423 g
Fatty acids, total saturated 20:0	0.2308 g
Fatty acids, total saturated 6:0	0.0004 g
Tyrosine	0.5431 g
Vitamin K (phylloquinone)	503.923 g
Fatty acids, total saturated	12.0416 g
Histidine	0.407 g
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c	0.0004 g
Fatty acids, total monounsaturated	50.8521 g
Threonine	0.6067 g
Folate, food	323.8679 g
Fatty acids, total polyunsaturated 17:0	0.0151 g
Fatty acids, total polyunsaturated 24:0	0.0057 g
Cryptoxanthin, beta	94.3 g
Vitamin E (alpha-tocopherol)	10.8684 mg
Magnesium, Mg	167.1075 mg
Lysine	0.5549 g
Potassium, K	1813.8456 mg
Cystine	0.2797 g
Fluoride, F	6.8979 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Butter	0.25 cup	342	15.714	28.8
Garlic	1 clove	4.47	0.9918	0.015
Red wine	0.25 cup	0	0	0
Olive oil	0.25 cup	477.36	0	54
Chicken breast	8 boneless	0	0	0
Onion	1	64	14.944	0.16
Bay leaf	1	0	0	0
Tomato	1 can	40.2099	8.6898	0.4468
Oregano	1 teaspoon	2.65	0.6892	0.0428
Green Chilies	1 can	43.7631	9.5862	0.5627
Green Onion	4	76.68	16.3016	1.3348
chili powder	1 teaspoon	7.614	1.3419	0.3856
cumin	1 teaspoon	7.875	0.929	0.4677
salt pepper	0	0	0	0
olive	0.5 cup	0	0	0