Cabbage Salad with Chicken and Mushrooms

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Cabbage Salad with Chicken and Mushrooms
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 50 min.
Ready in
Calories:
264
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie264 kcal(13 %)
Protein28.6 g(29 %)
Fat10.14 g(9 %)
Carbohydrates8.85 g(6 %)
Sugar added0 g(0 %)
Roughage3.05 g(10 %)
Vitamin A6.41 mg(801 %)
Vitamin D0.1 μg(1 %)
Vitamin E0.23 mg(2 %)
Vitamin B₁0.07 mg(7 %)
Vitamin B₂0.16 mg(15 %)
Niacin17.6 mg(147 %)
Vitamin B₆0.54 mg(39 %)
Folate6.81 μg(2 %)
Pantothenic acid1.03 mg(17 %)
Vitamin B₁₂0.3 μg(10 %)
Vitamin C64 mg(67 %)
Potassium576.54 mg(14 %)
Calcium76.91 mg(8 %)
Magnesium28.55 mg(10 %)
Iron1.64 mg(11 %)
Zinc1.03 mg(13 %)
Saturated fatty acids1.8 g
Cholesterol73.63 mg

Ingredients

for
4
z. B. ceps
4
Chicken breasts (each 120 grams)
Pepper (ground)
2 tablespoons
100 milliliters
100 milliliters
500 grams
50 grams
pickled Mushrooms (such as caps)
2 tablespoons

Preparation steps

1.

Rinse the chicken breasts, pat dry and season with salt and pepper. In 1-2 tbsp hot oil, cook on both sides until golden brown, approximately 2 minutes. Deglaze with the wine and broth and bring to a boil. Remove from the heat and let cool covered in marinade, turning occasionally.

2.

Scrub the cabbage, cut out the core and chop. In the rest, hot fry oil. Add salt, pepper and deglaze with a little water. Cover and cook about 10 minutes until soft. Then remove the lid and allow to cool until lukewarm.

3.

Drain the mushrooms well and, if necessary, cut into slices.

4.

Cut the chicken breasts into slices and serve with the marinade, mushrooms and greens on plates. Serve sprinkled with chives.