Baked Chicken Breasts with Quince
Nutritional values
(Percentage of daily recommendation)
| Calorie | 540 cal. | (26 %) | ||
| Protein | 52 g | (53 %) | ||
| Fat | 29 g | (25 %) | ||
| Carbohydrates | 10 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.2 g | (21 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.7 μg | (4 %) | ||
| Vitamin E | 1.8 mg | (15 %) | ||
| Vitamin K | 3.2 μg | (5 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 32.2 mg | (268 %) | ||
| Vitamin B₆ | 1.2 mg | (86 %) | ||
| Folate | 30 μg | (10 %) | ||
| Pantothenic acid | 2 mg | (33 %) | ||
| Biotin | 6.4 μg | (14 %) | ||
| Vitamin B₁₂ | 1.1 μg | (37 %) | ||
| Vitamin C | 14 mg | (15 %) | ||
| Potassium | 837 mg | (21 %) | ||
| Calcium | 97 mg | (10 %) | ||
| Magnesium | 75 mg | (25 %) | ||
| Iron | 3.8 mg | (25 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 2.8 mg | (35 %) | ||
| Saturated fatty acids | 15.3 g | |||
| Uric acid | 416 mg | |||
| Cholesterol | 199 mg | |||
| Complete sugar | 9 g |
Ingredients
- Ingredients
- 4 Chicken breasts
- salt
- freshly ground peppers
- 2 small, ripe Quince
- 2 Tbsps butter
- 1 Tbsp olive oil
- 1 Tbsp chopped thyme
- 250 milliliters chicken stock
- 150 milliliters dry white wine
- 200 grams Whipped cream
- thyme (for garnish)
Preparation steps
Rinse chicken breasts, pat dry and season with salt and pepper. Rinse quinces, remove cores and cut crosswise into medium slices.
Preheat oven to 180°C top (approximately 350°F). In a pan, heat 1 tablespoon butter and olive oil. Add chicken breasts and sear on both sides. Sprinkle with thyme and transfer to the oven. Bake about 8 minutes. Meanwhile, cook quince slices in remaining butter until softened, 5-10 minutes per side. Keep warm. In a saucepan, simmer stock and wine until reduced by half. Gradually add cream and cook until reduced again by half. (about 200 ml or approximately 1 scant cup). Season with salt and pepper. To serve, divide some of the cream sauce among bowls and top with chicken breasts and quince slices. Garnish thyme sprigs drizzle with remaining sauce.
