Chicken Breast with Tomato Sauce and Mashed Potatoes
Nutritional values
(Percentage of daily recommendation)
| Calorie | 523 cal. | (25 %) | ||
| Protein | 56 g | (57 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 34 g | (23 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.6 g | (22 %) |
| Vitamin A | 1.2 mg | (150 %) | ||
| Vitamin D | 1.1 μg | (6 %) | ||
| Vitamin E | 3 mg | (25 %) | ||
| Vitamin K | 47.6 μg | (79 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 37.3 mg | (311 %) | ||
| Vitamin B₆ | 1.6 mg | (114 %) | ||
| Folate | 114 μg | (38 %) | ||
| Pantothenic acid | 4.1 mg | (68 %) | ||
| Biotin | 22.4 μg | (50 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 63 mg | (66 %) | ||
| Potassium | 1,923 mg | (48 %) | ||
| Calcium | 148 mg | (15 %) | ||
| Magnesium | 125 mg | (42 %) | ||
| Iron | 5.2 mg | (35 %) | ||
| Iodine | 24 μg | (12 %) | ||
| Zinc | 3.5 mg | (44 %) | ||
| Saturated fatty acids | 6.7 g | |||
| Uric acid | 448 mg | |||
| Cholesterol | 145 mg | |||
| Complete sugar | 11 g |
Ingredients
- Ingredients
- 600 grams starchy potatoes
- salt
- 2 carrots
- 1 stalk Celery
- 200 grams button Mushroom
- 1 onion
- 1 garlic clove
- 4 Chicken breasts (ready to cook, skinless, each 150 grams)
- freshly ground peppers
- olive oil
- 500 grams pieces Tomatoes (canned)
- 1 tsp finely chopped thyme
- 1 tsp finely chopped oregano
- 180 milliliters lukewarm milk
- 2 Tbsps butter
- Nutmeg (freshly grated)
- 2 Tbsps finely chopped parsley
Preparation steps
Peel the potatoes, rinse, cut into large pieces and cook for 25-30 minutes in boiling salted water.
Peel the carrot peel and cut into 1 cm (approximately 1/2 inch) cubes. Trim the celery, rinse and cut into bite-size pieces. Clean the mushrooms and cut in halves or quarters.
Peel the onion and garlic and chop finely.
Rinse the meat, pat dry, season with salt and pepper and sear in a hot pan with 2 tablespoons oil until golden brown on all sides. Remove and set aside. Sweat the onion with the garlic in a pan until translucent. Add the mushrooms and the vegetables and cook 3-4 minutes with occasional stirring. Add the tomatoes and herbs, season with salt and pepper, add the meat again and simmer for 15-20 minutes over medium heat.
Drain potatoes, let evaporate, press through a potato ricer and process with the milk and butter to a smooth puree. Season with salt and nutmeg.
Serve the mashed potatoes on warmed plates, place the meat with the sauce on top and serve garnished with finely chopped parsley.
