Chicken with Creamed Vegetables
Nutritional values
(Percentage of daily recommendation)
| Calorie | 534 cal. | (25 %) | ||
| Protein | 50 g | (51 %) | ||
| Fat | 27 g | (23 %) | ||
| Carbohydrates | 22 g | (15 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.2 g | (14 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0.7 μg | (4 %) | ||
| Vitamin E | 2.2 mg | (18 %) | ||
| Vitamin K | 20.1 μg | (34 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 31.6 mg | (263 %) | ||
| Vitamin B₆ | 1.2 mg | (86 %) | ||
| Folate | 47 μg | (16 %) | ||
| Pantothenic acid | 2.3 mg | (38 %) | ||
| Biotin | 10.6 μg | (24 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 24 mg | (25 %) | ||
| Potassium | 1,013 mg | (25 %) | ||
| Calcium | 122 mg | (12 %) | ||
| Magnesium | 76 mg | (25 %) | ||
| Iron | 3.1 mg | (21 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 2.5 mg | (31 %) | ||
| Saturated fatty acids | 15.8 g | |||
| Uric acid | 427 mg | |||
| Cholesterol | 190 mg | |||
| Complete sugar | 18 g |
Ingredients
- For the vegetables
- 200 grams Pumpkin
- 2 Apple
- 2 Tbsps lemon juice
- 3 sticks Celery
- 1 shallot
- 20 grams butter
- 1 Tbsp Pastry flour
- 300 milliliters vegetable stock
- 200 milliliters Whipped cream (at least 30% fat content)
- Also
- 4 Chicken breasts (ready to cook, skinless, each about 160 g)
- salt
- peppers (ground)
- 20 grams clarified butter
Preparation steps
For the vegetables, peel the pumpkin and the apples and remove the seeds. Cut the pumpkin into cubes and the apple into slices. Drizzle the apple slices with lemon juice immediately.
Rinse and trim the celery and cut into bite-size pieces. Peel the shallots, chop them finely and sweat in a pan glazed with melted butter.
Add the vegetables and the apple to the pan and sauté briefly. Cover with the flour and pour in the stock. Stir in the cream and simmer over a medium heat until it thickens.
Also, rinse the meat and pat dry. Season with salt and pepper and sear with butter in a hot pan until golden brown. Reduce the heat and cook the meat until done.
Season the vegetables with salt and pepper and pour into serving dishes. Place the sliced chicken on the top.
Serve hot with a fresh baguette.
