Chicken Breasts with Mushrooms and Marsala Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 786 cal. | (37 %) | ||
| Protein | 63 g | (64 %) | ||
| Fat | 38 g | (33 %) | ||
| Carbohydrates | 46 g | (31 %) | ||
| Sugar added | 5 g | (20 %) | ||
| Roughage | 7.2 g | (24 %) |
| Vitamin A | 2.5 mg | (313 %) | ||
| Vitamin D | 1.7 μg | (9 %) | ||
| Vitamin E | 2.1 mg | (18 %) | ||
| Vitamin K | 33.3 μg | (56 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 39.4 mg | (328 %) | ||
| Vitamin B₆ | 1.6 mg | (114 %) | ||
| Folate | 87 μg | (29 %) | ||
| Pantothenic acid | 4.3 mg | (72 %) | ||
| Biotin | 23.8 μg | (53 %) | ||
| Vitamin B₁₂ | 1.6 μg | (53 %) | ||
| Vitamin C | 38 mg | (40 %) | ||
| Potassium | 1,934 mg | (48 %) | ||
| Calcium | 385 mg | (39 %) | ||
| Magnesium | 129 mg | (43 %) | ||
| Iron | 5 mg | (33 %) | ||
| Iodine | 40 μg | (20 %) | ||
| Zinc | 4.8 mg | (60 %) | ||
| Saturated fatty acids | 23 g | |||
| Uric acid | 447 mg | |||
| Cholesterol | 219 mg | |||
| Complete sugar | 20 g |
Ingredients
- For the chicken
- 4 Chicken breasts
- salt
- freshly ground peppers
- 1 Tbsp clarified butter
- 600 grams small potatoes
- 500 grams carrots
- 4 Tbsps butter
- 1 Tbsp sugar
- For the sauce
- 1 Tbsp Pastry flour
- 1 Tbsp butter
- salt
- freshly ground peppers
- Nutmeg
- 250 milliliters milk
- 100 grams grated Gruyere
- For the mushrooms
- 250 grams small button Mushroom
- 2 Tbsps butter
- 4 centiliters Marsala wine
- 2 Tbsps scallions
Preparation steps
For the chicken, scrub the potatoes and cook in the skins in boiling salted water for about 25 minutes. Drain and let cool.
For the sauce, melt butter in a saucepan, stir in the flour, cook until golden brown, pour in the milk while stirring, bring to a boil and simmer for about 15 minutes, stirring occasionally. Season with salt, pepper and nutmeg.
Peel carrots and cut into 5 cm (approximately 2-inch) long strips, then blanch in boiling salted water for about 7 minutes. Rinse in cold water and drain.
For the mushrooms, trim mushrooms and cut into slices. Cook in butter for a few minutes. Pour in Marsala wine, bring to a boil and season with salt and pepper. Set aside.
Season chicken breasts with salt and pepper. Heat 1 tablespoon of clarified butter in a pan and cook chicken breasts on all sides for about 10 minutes. Remove and set aside, covered.
Place the chicken breasts in a baking dish. Stir the cheese into the sauce and distribute sauce over the chicken breasts. Bake in a preheated oven (220°C/approximately 425°F) or broil under the oven broiler (watching carefully) until the sauce is slightly browned, a few minutes.
Meanwhile halve potatoes and fry in butter. Season with salt and pepper.
Cook carrots in hot butter and season with salt and pepper. Sprinkle the sugar over carrots and cook until caramelized while stirring.
Arrange baked chicken breasts with potatoes and carrots on plates, pour mushrooms over the chicken and garnish with chives.
