Chicken Breast in Mushroom Sauce with Rice
Nutritional values
(Percentage of daily recommendation)
| Calorie | 577 cal. | (27 %) | ||
| Protein | 36.08 g | (37 %) | ||
| Fat | 22.85 g | (20 %) | ||
| Carbohydrates | 57.21 g | (38 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.57 g | (5 %) |
| Vitamin A | 151.36 mg | (18,920 %) | ||
| Vitamin D | 0.31 μg | (2 %) | ||
| Vitamin E | 0.73 mg | (6 %) | ||
| Vitamin B₁ | 0.08 mg | (8 %) | ||
| Vitamin B₂ | 0.16 mg | (15 %) | ||
| Niacin | 17.36 mg | (145 %) | ||
| Vitamin B₆ | 0.54 mg | (39 %) | ||
| Folate | 14.65 μg | (5 %) | ||
| Pantothenic acid | 0.94 mg | (16 %) | ||
| Biotin | 1.05 μg | (2 %) | ||
| Vitamin B₁₂ | 0.37 μg | (12 %) | ||
| Vitamin C | 7.14 mg | (8 %) | ||
| Potassium | 303.05 mg | (8 %) | ||
| Calcium | 73.7 mg | (7 %) | ||
| Magnesium | 30.64 mg | (10 %) | ||
| Iron | 2.81 mg | (19 %) | ||
| Iodine | 6.3 μg | (3 %) | ||
| Zinc | 1.02 mg | (13 %) | ||
| Saturated fatty acids | 10.38 g | |||
| Cholesterol | 123.15 mg |
Ingredients
- Ingredients
- 1 Tbsp olive oil
- 1 Tbsp butter
- 4 Chicken breasts (170 grams each)
- salt
- freshly ground peppers
- 4 scallions
- 400 grams button Mushroom
- 1 Tbsp Pastry flour
- 150 milliliters Chicken broth (instant powdered)
- 150 grams Whipped cream
- 250 grams Wild rice
Preparation steps
Heat the oil and butter in a pan and season the chicken breasts on both sides with salt and pepper. Fry on each side for 2-3 minutes until lightly browned. Reduce the heat and cover. Cook for another 8 minutes, turning once.
Cook the rice according to package directions.
Trim and rinse the scallions and cut the white and light green sections into rings. Cut the green sections diagonally into rings and set aside for garnish. Trim the mushrooms and slice thinly.
Remove the chicken from the pan and keep warm in the oven at 70°C (approximately 150ºF).
Add the scallions and mushrooms to the pan and simmer for 3-4 minutes. Dust with flour and cook for a further 1 minute. Pour in the broth, bring to a boil while stirring and simmer for 2-3 minutes. Stir in the cream, return the meat to the pan and simmer for another 2 minutes.
Transfer the chicken to plates and drizzle with mushroom sauce. Serve with the rice and garnished with scallion tops.
