Chicken Breast with Mushroom Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 601 cal. | (29 %) | ||
| Protein | 55 g | (56 %) | ||
| Fat | 23 g | (20 %) | ||
| Carbohydrates | 36 g | (24 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.1 g | (17 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 4.6 mg | (38 %) | ||
| Vitamin K | 58.5 μg | (98 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 36.1 mg | (301 %) | ||
| Vitamin B₆ | 1.5 mg | (107 %) | ||
| Folate | 190 μg | (63 %) | ||
| Pantothenic acid | 3.5 mg | (58 %) | ||
| Biotin | 9.6 μg | (21 %) | ||
| Vitamin B₁₂ | 0.9 μg | (30 %) | ||
| Vitamin C | 65 mg | (68 %) | ||
| Potassium | 1,698 mg | (42 %) | ||
| Calcium | 121 mg | (12 %) | ||
| Magnesium | 131 mg | (44 %) | ||
| Iron | 5.6 mg | (37 %) | ||
| Iodine | 22 μg | (11 %) | ||
| Zinc | 3.8 mg | (48 %) | ||
| Saturated fatty acids | 8.7 g | |||
| Uric acid | 427 mg | |||
| Cholesterol | 153 mg | |||
| Complete sugar | 6 g |
Ingredients
- Ingredients
- 25 grams Morel (mushrooms)
- 4 Chicken breasts
- 350 milliliters Broth
- 2 shallots
- 1 garlic clove
- 15 grams butter
- 150 milliliters white wine
- 100 milliliters Whipped cream
- 1 bunch Tarragon
- 8 potatoes
- 1 bunch Asparagus
- 4 Tbsps olive oil
- salt
- freshly ground peppers
Preparation steps
Soak morel mushrooms the night before in a bowl of lukewarm water and let rest. Rinse chicken breast fillets with cold water and pat dry with paper towel. Heat broth in a saucepan and poach chicken breasts for about 8 minutes. Remove chicken and keep warm. Peel shallots and garlic and finely chop.
Melt butter in a saucepan and sauté onion and garlic until soft. Add wine and 100 ml of mushroom soaking water. Reduce liquids over low heat. Then add cream, morel mushrooms and tarragon leaves, mix, heat again and season with salt and pepper.
Rinse potatoes and cut into thin slices. Rinse asparagus, peel lower third and cut into bite size pieces. Heat olive oil in a pan and fry potato wedges and asparagus for about 8 minutes. Arrange vegetables on plates. Cut chicken breast into slices, place on plates and serve with tarragon sauce.
