Chicken Breasts with Shallot Sauce
(0 votes)
(0 votes)
Health Score:
65 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 35 min.
Ready in
Calories:
665
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 665 cal. | (32 %) | ||
| Protein | 99 g | (101 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 13 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.6 g | (2 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 2.3 mg | (19 %) | ||
| Vitamin K | 7.4 μg | (12 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 62.3 mg | (519 %) | ||
| Vitamin B₆ | 2.2 mg | (157 %) | ||
| Folate | 42 μg | (14 %) | ||
| Pantothenic acid | 3.5 mg | (58 %) | ||
| Biotin | 9.1 μg | (20 %) | ||
| Vitamin B₁₂ | 2.2 μg | (73 %) | ||
| Vitamin C | 3 mg | (3 %) | ||
| Potassium | 1,234 mg | (31 %) | ||
| Calcium | 74 mg | (7 %) | ||
| Magnesium | 120 mg | (40 %) | ||
| Iron | 5.3 mg | (35 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 5.4 mg | (68 %) | ||
| Saturated fatty acids | 7.5 g | |||
| Uric acid | 750 mg | |||
| Cholesterol | 284 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 shallots
- 2 garlic cloves
- 3 Tbsps butter
- 200 milliliters Port wine
- 200 milliliters Veal stock
- 8 small Chicken breasts (each about 100 grams)
- salt
- freshly ground peppers
- ground paprika (sweet)
- 2 Tbsps Pastry flour
- 2 Tbsps Canola oil
Preparation steps
1.
Peel shallots and garlic and chop finely. Heat 1 tablespoon of butter in a pan and saute shallots and garlic until translucent. Deglaze pan with port wine and stock, simmer for about 10 minutes.
2.
Rinse chicken fillets and pat dry. Season with salt and a little pepper. Coat with flour, shaking off excess flour. Heat oil in a pan and cook chicken for about 1-2 minutes per side. Remove from heat and leave in a pan for 3-4 minutes.
3.
Add remaining butter to the sauce and season with salt and pepper. Arrange chicken fillets with sauce on plates and sprinkle with freshly ground pepper. Serve.
