Chicken Breasts with Apples
Nutritional values
(Percentage of daily recommendation)
| Calorie | 325 cal. | (15 %) | ||
| Protein | 27.62 g | (28 %) | ||
| Fat | 13.36 g | (12 %) | ||
| Carbohydrates | 18.11 g | (12 %) | ||
| Sugar added | 4.31 g | (17 %) | ||
| Roughage | 2.43 g | (8 %) |
| Vitamin A | 96.39 mg | (12,049 %) | ||
| Vitamin D | 0.09 μg | (0 %) | ||
| Vitamin E | 0.66 mg | (6 %) | ||
| Vitamin B₁ | 0.09 mg | (9 %) | ||
| Vitamin B₂ | 0.13 mg | (12 %) | ||
| Niacin | 17.23 mg | (144 %) | ||
| Vitamin B₆ | 0.62 mg | (44 %) | ||
| Folate | 12.95 μg | (4 %) | ||
| Pantothenic acid | 0.95 mg | (16 %) | ||
| Biotin | 0.93 μg | (2 %) | ||
| Vitamin B₁₂ | 0.31 μg | (10 %) | ||
| Vitamin C | 7.71 mg | (8 %) | ||
| Potassium | 379.99 mg | (9 %) | ||
| Calcium | 28.08 mg | (3 %) | ||
| Magnesium | 33.22 mg | (11 %) | ||
| Iron | 1.25 mg | (8 %) | ||
| Zinc | 1 mg | (13 %) | ||
| Saturated fatty acids | 7.2 g | |||
| Cholesterol | 99.97 mg |
Ingredients
- Ingredients
- 4 Chicken breasts (each 140 grams, with skin)
- 50 grams butter
- salt
- freshly ground peppers
- 2 Apple
- 8 shallots
- 1 Tbsp honey
- 2 Tbsps lemon juice
- 4 centiliters Calvados
- 120 milliliters chicken stock
- Chervil (for garnish)
Preparation steps
Preheat the oven to 140°C (approximately 275°F).
Rinse the chicken and pat dry. Lay skin-side up on a baking sheet. Melt about 30 grams (approximately 2 tablespoons) of butter in a small saucepan and season with salt and pepper. Brush over the chicken and roast for about 20 minutes in the oven. Baste with butter occasionally while roasting.
Meanwhile, rinse the apples, quarter and remove the seeds. Cut the quarters into slices. Peel shallots and cook in a pan along with the apples and remaining butter until golden brown. Drizzle with the honey and lemon juice and pour in the Calvados and stock. Simmer for a few minutes and season with salt and pepper.
Slice the chicken breasts and arrange on plates. Top with the apples and the sauce and serve garnished with chervil.
