Veneto Chicken

1. Dredge chicken lightly in flour. Heat oil over medium-high heat. Fry chicken pieces briefly, turning to brown evenly. Add onion and celery; cook 1 to 2 minutes. Stir in wine and chopped tomatoes. Season with oregano, and salt and ground pepper to taste. Cover, reduce heat, and simmer gently for 30 minutes, turning pieces once.

2. Pour in balsamic vinegar and mushrooms, and cook another 5 to 10 minutes.

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Nutrient	Quantity
Total fats	55.9319 g
Protein	11.4879 g
Carbohydrates	58.1043 g
Energy	744.9187 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.4355 g
Water	837.7015 g
Aspartic acid	1.4727 g
Calcium, Ca	149.4573 mg
Lutein + zeaxanthin	192.9101 g
Fiber, total dietary	12.7276 g
Fatty acids, total saturated 22:0	0.0697 g
Carotene, beta	2066.5231 g
Niacin	7.53 mg
Vitamin A, RAE	189.0513 g
Arginine	0.5159 g
Riboflavin	0.5458 mg
Tocopherol, beta	0.0594 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0018 g
Fatty acids, total saturated 20:1	0.1679 g
Glutamic acid	3.6592 g
Sodium, Na	147.3171 mg
Fatty acids, total saturated 16:1 undifferentiated	0.6839 g
Total lipid (fat)	55.9319 g
Manganese, Mn	1.1518 mg
Fructose	4.6655 g
Proline	0.276 g
Fatty acids, total saturated 16:0	6.2867 g
Fatty acids, total saturated 8:0	0.0001 g
Sucrose	1.6375 g
Choline, total	60.8789 mg
Sugars, total	36.9756 g
Serine	0.3869 g
Fatty acids, total saturated 10:0	0.0001 g
Fatty acids, total saturated 18:0	1.1036 g
Vitamin B-6	1.017 mg
Selenium, Se	9.7219 g
Ash	4.7424 g
Vitamin D	20.4117 IU
Fatty acids, total saturated 18:1 undifferentiated	38.6869 g
Pantothenic acid	4.7895 mg
Phenylalanine	0.3497 g
Copper, Cu	0.749 mg
Betaine	0.3153 mg
Thiamin	0.4322 mg
Methionine	0.0988 g
Iron, Fe	4.3523 mg
Carbohydrate, by difference	58.1043 g
Phosphorus, P	348.3231 mg
Folate, total	117.9387 g
Tocopherol, gamma	0.5187 mg
Lycopene	0.0288 g
Alanine	0.4254 g
Valine	0.3869 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0002 g
Fatty acids, total saturated 18:2 undifferentiated	5.7717 g
Glycine	0.3835 g
Carotene, alpha	425.9472 g
Glucose (dextrose)	8.5344 g
Fatty acids, total saturated 14:0	0.007 g
Zinc, Zn	1.9394 mg
Isoleucine	0.3216 g
Tocopherol, delta	0.0023 mg
Fatty acids, total saturated 12:0	0.0007 g
Fatty acids, total polyunsaturated	6.2073 g
Fatty acids, total polyunsaturated 17:1	0.0675 g
Leucine	0.5185 g
Tocotrienol, alpha	0.0716 mg
Vitamin A, IU	3800.9188 IU
Folate, DFE	117.9387 g
Tryptophan	0.0904 g
Vitamin C, total ascorbic acid	141.5938 mg
Phytosterols	147.8197 mg
Galactose	0.3078 g
Fatty acids, total polyunsaturated 18:1 c	0.0027 g
Fatty acids, total saturated 20:0	0.2236 g
Campesterol	2.268 mg
Tyrosine	0.2328 g
Vitamin K (phylloquinone)	108.8356 g
Fatty acids, total saturated	7.7092 g
Histidine	0.1925 g
Fatty acids, total monounsaturated	39.6069 g
Threonine	0.3634 g
Folate, food	117.9387 g
Fatty acids, total polyunsaturated 17:0	0.0119 g
Vitamin D (D2 + D3)	0.4536 g
Cryptoxanthin, beta	0.0534 g
Vitamin D2 (ergocalciferol)	0.4536 g
Vitamin E (alpha-tocopherol)	10.0758 mg
Magnesium, Mg	105.0804 mg
Lysine	0.4735 g
Potassium, K	1900.011 mg
Cystine	0.1218 g
Fluoride, F	4.3692 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	1 pinch	0	0	0
White wine	0.5 cup	0	0	0
Olive oil	4 tablespoons	477.36	0	54
Chicken	1	0	0	0
Onion	1	64	14.944	0.16
Tomato	3	125.58	27.846	1.092
Mushroom	0.25 pound	38.5554	7.6997	0.5557
Balsamic vinegar	2 tablespoons	28.16	5.4496	0
Celery	1 stalk	10.24	1.9008	0.1088
Oregano	0.25 teaspoon	0.6625	0.1723	0.0107
black pepper	1 pinch	0.3608	0.0919	0.0047