Chicken with Green Asparagus and Potatoes in Cream Sauce
Chicken with Green Asparagus and Potatoes in Cream Sauce - Chicken with Green Asparagus and Potatoes in Cream Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 520 cal. | (25 %) | ||
| Protein | 54 g | (55 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 35 g | (23 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.1 g | (14 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 2.3 mg | (19 %) | ||
| Vitamin K | 47.4 μg | (79 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 34.9 mg | (291 %) | ||
| Vitamin B₆ | 1.5 mg | (107 %) | ||
| Folate | 124 μg | (41 %) | ||
| Pantothenic acid | 3.1 mg | (52 %) | ||
| Biotin | 7.8 μg | (17 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 62 mg | (65 %) | ||
| Potassium | 1,548 mg | (39 %) | ||
| Calcium | 115 mg | (12 %) | ||
| Magnesium | 120 mg | (40 %) | ||
| Iron | 4.7 mg | (31 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 3.4 mg | (43 %) | ||
| Saturated fatty acids | 10 g | |||
| Uric acid | 413 mg | |||
| Cholesterol | 166 mg | |||
| Complete sugar | 5 g |
Ingredients
- Ingredients
- 1 shallot
- ½ lemon (fresh)
- 5 peppercorns
- 1 bay leaf
- 1 tsp salt
- 4 Chicken breasts
- 1 bunch Chives
- 250 grams green Asparagus
- 800 grams small potatoes
- 200 milliliters Whipped cream
- 1 Tbsp Horseradish
Preparation steps
Peel shallot and cut into strips. Rinse lemon, pat dry, squeeze the juice and grate zest. Heat 1 liter (approximately 4 cups) of water. Add shallot, peppercorns, lemon zest, lemon juice, bay leaf, season with salt and cook for about 5 minutes. Add chicken and simmer for about 15 minutes. Remove chicken from saucepan and leave to cool. Strain broth through sieve into another pot, simmer down until reduced to half.
Meanwhile, rinse chives, shake dry and cut into small rings, setting some stalks aside for garnishing. Rinse asparagus, peel lower thirds of stalks, and cut into 3 cm long (approximately 1/2 inch) pieces. Rinse, peel and quarter potatoes. Cook potatoes in reserved broth for about 15 minutes, until al dente.Take out one quarter of potatoes and mash them.
Add asparagus to remaining potatoes and cook for another 5-10 minutes. Add cream and mashed potatoes to asparagus and quatered potatoes, mix well. Cut chicken into small pieces, add to potatoes and let simmer to heat through. Add horseradish and chopped chives. Season with salt and pepper. Place chicken, potatoes, and asparagus into individual bowls and garnish with whole chives. Serve immediately.
