Chicken with Broccoli and Caper Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 555 cal. | (26 %) | ||
| Protein | 51 g | (52 %) | ||
| Fat | 31 g | (27 %) | ||
| Carbohydrates | 13 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.7 g | (19 %) |
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 1 μg | (5 %) | ||
| Vitamin E | 4 mg | (33 %) | ||
| Vitamin K | 271.7 μg | (453 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 29.3 mg | (244 %) | ||
| Vitamin B₆ | 1.4 mg | (100 %) | ||
| Folate | 91 μg | (30 %) | ||
| Pantothenic acid | 3.8 mg | (63 %) | ||
| Biotin | 11.4 μg | (25 %) | ||
| Vitamin B₁₂ | 1.1 μg | (37 %) | ||
| Vitamin C | 147 mg | (155 %) | ||
| Potassium | 984 mg | (25 %) | ||
| Calcium | 187 mg | (19 %) | ||
| Magnesium | 94 mg | (31 %) | ||
| Iron | 4.3 mg | (29 %) | ||
| Iodine | 30 μg | (15 %) | ||
| Zinc | 3.3 mg | (41 %) | ||
| Saturated fatty acids | 14.7 g | |||
| Uric acid | 451 mg | |||
| Cholesterol | 256 mg | |||
| Complete sugar | 7 g |
Ingredients
- Ingredients
- 600 grams Broccoli
- 600 grams Chicken breasts
- salt
- freshly ground peppers
- 1 Tbsp vegetable oil
- 1 onion
- 100 milliliters dry white wine
- 500 milliliters chicken stock
- 1 Tbsp butter
- 30 grams Pastry flour
- 3 Tbsps Caper (drained)
- 1 Tbsp Mustard
- 200 milliliters Whipped cream
- ½ lemon
- white peppers
- 1 egg yolk
Preparation steps
Trim broccoli, rinse and divide into florets.
Rinse the chicken, pat dry and cut into large pieces. Season with salt and pepper. Peel the onion and chop finely. Brown the chicken pieces briefly in hot oil, then add onion and sauté. Pour in wine and chicken stock, cover and simmer until the meat is cooked through. Remove and keep warm. Pour the cooking liquid through a sieve and set aside.
Heat butter and sauté the flour until golden. Pour in the cooking liquid from the chicken, while stirring vigorously, so that the sauce is smooth. Add capers and cream and simmer over low heat about 10 minutes. Meanwhile, cook the broccoli in a little boiling salted water until al dente. Squeeze the lemon. Season the sauce with lemon juice, salt and pepper, then whisk in the egg yolk.
Distribute the chicken with broccoli on plates and drizzle with the caper sauce.
