Chicken Cutlets with Mushrooms
Chicken Cutlets with Mushrooms - Fleet pan with a lot of flavor
Healthy, because
Even smarter
Nutritional values
The lack of sunlight during the dark season can quickly lead to a vitamin D deficiency. Mushrooms are a great source of vitamin D. They can help prevent a deficiency. Chicken scores with a lot of satisfying protein.
If you have a little more time, cook whole grain rice instead of parboiled rice, as this contains even more satiating fiber.
(Percentage of daily recommendation)
| Calorie | 475 cal. | (23 %) | ||
| Protein | 50 g | (51 %) | ||
| Fat | 10 g | (9 %) | ||
| Carbohydrates | 45 g | (30 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.4 g | (11 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 2.5 μg | (13 %) | ||
| Vitamin E | 1.3 mg | (11 %) | ||
| Vitamin K | 23.1 μg | (39 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.9 mg | (82 %) | ||
| Niacin | 33.5 mg | (279 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 70 μg | (23 %) | ||
| Pantothenic acid | 4.7 mg | (78 %) | ||
| Biotin | 28.8 μg | (64 %) | ||
| Vitamin B₁₂ | 1.1 μg | (37 %) | ||
| Vitamin C | 9 mg | (9 %) | ||
| Potassium | 1,095 mg | (27 %) | ||
| Calcium | 140 mg | (14 %) | ||
| Magnesium | 83 mg | (28 %) | ||
| Iron | 4.8 mg | (32 %) | ||
| Iodine | 33 μg | (17 %) | ||
| Zinc | 3.5 mg | (44 %) | ||
| Saturated fatty acids | 3.4 g | |||
| Uric acid | 387 mg | |||
| Cholesterol | 102 mg | |||
| Complete sugar | 5 g |
Ingredients
- Ingredients
- 7 ozs parboiled rice
- salt
- 38 ozs Mushrooms (e.g. champignons, chanterelles)
- 22 ozs chicken breast fillets
- 1 scallion
- 2 Tbsps olive oil
- 1 onion
- 1 garlic clove
- 1 sprig rosemary
- 5 ozs milk (whole)
- 5 ozs Cream cheese (13% fat)
- 2 Tbsps balsamic vinegar
- peppers
Preparation steps
Cook rice in 2.5 times the amount of salted water according to package directions for about 8-10 minutes.
Meanwhile, clean mushrooms and cut into small pieces if necessary. Rinse chicken breast fillet, pat dry and cut into strips. Clean and wash the spring onion and cut diagonally into small rolls.
Heat 1 tablespoon oil in a frying pan. Sauté chicken in it over medium heat for 5 minutes. Then remove from pan and set aside. While meat is cooking, peel and finely dice onion and garlic. Wash rosemary and chop needles. Sauté in pan with remaining oil for 2 minutes over medium heat. Add mushrooms and fry for 5 minutes over medium heat.
Add milk and stir in cream cheese. Let the sauce boil down for 2 minutes. Then season with balsamic vinegar, salt and pepper. Add meat and, if desired, rice to the sauce and heat for 1-2 minutes. Alternatively, arrange the rice in a separate dish. Serve sprinkled with onion rolls.
