Chicken Breast with Tarragon Cream Sauce, Broccoli, and Potatoes
(2 votes)
(2 votes)
Health Score:
92 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
424
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 424 cal. | (20 %) | ||
| Protein | 55 g | (56 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 21 g | (14 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4 g | (13 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 2 mg | (17 %) | ||
| Vitamin K | 132.8 μg | (221 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 34.5 mg | (288 %) | ||
| Vitamin B₆ | 1.5 mg | (107 %) | ||
| Folate | 67 μg | (22 %) | ||
| Pantothenic acid | 3.1 mg | (52 %) | ||
| Biotin | 6.2 μg | (14 %) | ||
| Vitamin B₁₂ | 0.9 μg | (30 %) | ||
| Vitamin C | 88 mg | (93 %) | ||
| Potassium | 1,200 mg | (30 %) | ||
| Calcium | 97 mg | (10 %) | ||
| Magnesium | 97 mg | (32 %) | ||
| Iron | 4.2 mg | (28 %) | ||
| Iodine | 16 μg | (8 %) | ||
| Zinc | 3.1 mg | (39 %) | ||
| Saturated fatty acids | 3.2 g | |||
| Uric acid | 457 mg | |||
| Cholesterol | 142 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 1 red onion (finely chopped)
- olive oil
- 7 ozs chicken stock
- 4 Chicken breasts (about 6-7 oz)
- 16 ozs new potatoes
- 10 ozs Broccoli
- 5 ozs Whipped cream
- 2 Tbsps fresh Tarragon (coarsely chopped)
- salt
- freshly ground peppers
- Tarragon (for garnish)
Preparation steps
1.
In a large, nonstick skillet, heat 2 tablespoons of oil and cook the onion until soft. Season with salt and pepper. Add the chicken breasts and fry for about 5 minutes until golden brown. Add the stock, cover and simmer over low heat for 10-15 minutes.
2.
Rinse the potatoes, boil in plenty of water for about 20 minutes and then drain. Rinse the broccoli, blanch in plenty of boiling salted water for 5-6 minutes and then drain.
3.
Add the heavy cream and chopped tarragon to the chicken and simmer for about another 2 minutes until the sauce has thickened slightly. Peel the potatoes and season with salt. Arrange the chicken, potatoes and broccoli on plates, drizzle with the tarragon cream sauce, garnish with fresh tarragon and serve immediately.
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