Chicken Breasts with Cream Sauce
(1 vote)
(1 vote)
Health Score:
65 / 100
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Calories:
847
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 847 cal. | (40 %) | ||
| Protein | 66 g | (67 %) | ||
| Fat | 32 g | (28 %) | ||
| Carbohydrates | 64 g | (43 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.8 g | (16 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 1.9 mg | (16 %) | ||
| Vitamin K | 11.4 μg | (19 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 35.5 mg | (296 %) | ||
| Vitamin B₆ | 1.3 mg | (93 %) | ||
| Folate | 62 μg | (21 %) | ||
| Pantothenic acid | 2.3 mg | (38 %) | ||
| Biotin | 9 μg | (20 %) | ||
| Vitamin B₁₂ | 1.2 μg | (40 %) | ||
| Vitamin C | 2 mg | (2 %) | ||
| Potassium | 864 mg | (22 %) | ||
| Calcium | 118 mg | (12 %) | ||
| Magnesium | 118 mg | (39 %) | ||
| Iron | 4.3 mg | (29 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 3.9 mg | (49 %) | ||
| Saturated fatty acids | 16 g | |||
| Uric acid | 423 mg | |||
| Cholesterol | 190 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the chicken
- 350 grams Tagliatelle
- 4 Chicken breasts (sliced)
- 2 Tbsps soy sauce (light)
- salt
- peppers
- 2 Tbsps olive oil
- For the sauce
- 100 milliliters Whipped cream
- 200 grams cream cheese
- 200 milliliters white wine
- 50 milliliters chicken stock
- 2 sprigs parsley
How healthy are the main ingredients?
cream cheeseWhipped creamsoy sauceolive oilparsleyChicken breastPreparation steps
1.
Flatten chicken breasts between two sheets of plastic wrap, if necessary. Combine soy sauce with oil, season with salt and pepper and marinate meat for 30 minutes in the mixture.
For the sauce: Heat white wine and chicken stock in a pan and reduce in half, add cream and bring to a boil. Stir in cream cheese and simmer on low heat. Cook pasta in plenty of boiling salted water until al dente.
2.
Rinse parsley and chop coarsely. Heat grill pan and remove cutlets from the marinade. Grill for about 3-4 minutes per side and season sauce with salt and pepper. Arrange pasta on 4 warmed plates, top with chicken and drizzle with sauce. Sprinkle with parsley and season with a little pepper, serve immediately.
