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Chicken Saute, Portugaise
From The Hotel St. Francis cook book, 1919
Serves 4
Chopped garlic can be added with shallots if desired.
Presented as published in 1919. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
148Calories
10 gProtein
12 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories148 kcal
Protein10 g
Carbohydrates12 g
Fiber3.2 g
Sugars6.3 g
Total Fat9.6 g
Saturated Fat2.4 g
Monounsaturated Fat5 g
Polyunsaturated Fat1.8 g
Omega-30 g
Cholesterol40 mg
Sodium430 mg
Potassium561 mg
Calcium34 mg
Iron1.8 mg
Magnesium36 mg
Phosphorus131 mg
Zinc1.1 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D0.2 mcg
Vitamin C17 mg
Vitamin A43 mcg
Vitamin E0.5 mg
Vitamin K5.7 mcg
Vitamin B60.3 mg
Vitamin B120.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)3.8 mg
Folate23 mcg
Choline39 mg
Caffeine0 mg
Water190 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 60. The excerpt below is the record exactly as published.
Chicken saute, Portugaise. Joint a chicken and season with salt and pepper. Put in saute pan one spoonful of olive oil and one of butter, heat, add the chicken, and saute until golden yellow ; then add three finely chopped shallots and simmer for a minute ; add one can of French, or one-half pound of fresh mushrooms saute in butter; two peeled and quartered tomatoes, or the same amount of canned ones, using the pulp only, and simmer for five minutes. Add one cup of tomato sauce, and simmer again for five minutes. Put the chicken on a platter, pour the sauce with its garnishing on top, and sprinkle with chopped parsley
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