Chicken with Mushroom Veloute
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(0 votes)
Health Score:
84 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
344
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 344 cal. | (16 %) | ||
| Protein | 36 g | (37 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 11 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 11.7 g | (39 %) |
more nutritional values
| Vitamin A | 2.1 mg | (263 %) | ||
| Vitamin D | 1.4 μg | (7 %) | ||
| Vitamin E | 1.9 mg | (16 %) | ||
| Vitamin K | 128.2 μg | (214 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 23.3 mg | (194 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 59 μg | (20 %) | ||
| Pantothenic acid | 4 mg | (67 %) | ||
| Biotin | 14.7 μg | (33 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 33 mg | (35 %) | ||
| Potassium | 1,843 mg | (46 %) | ||
| Calcium | 350 mg | (35 %) | ||
| Magnesium | 89 mg | (30 %) | ||
| Iron | 3.4 mg | (23 %) | ||
| Iodine | 19 μg | (10 %) | ||
| Zinc | 2.4 mg | (30 %) | ||
| Saturated fatty acids | 4.8 g | |||
| Uric acid | 524 mg | |||
| Cholesterol | 102 mg | |||
| Complete sugar | 10 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 Tbsps olive oil
- 1.333 cups Chicken breasts (skinned and finely diced)
- 1 onion (chopped)
- 1 garlic clove (chopped)
- 2 Celery (sticks)
- 4 cups button Mushrooms (roughly chopped)
- 1 Tbsp chopped, fresh thyme
- 1 Tbsp dry sherry
- 3 cups chicken stock
- 2 Tbsps cream
- To garnish
- Watercress
Preparation steps
1.
Heat the oil in a large pan and fry the chicken for 5 minutes or until golden brown all over. Remove from the pan and set aside.
2.
Add the onion, garlic and celery to the pan and cook for 5 minutes.
3.
Add the chopped mushrooms, thyme and sherry. Season to taste and cook the vegetables for 2-3 minutes, stirring occasionally. Reserve some mushrooms for the garnish.
4.
Transfer the mixture to a food processor or blender and add half the stock. Process until smooth, then return to the pan and add the remaining stock. Return the chicken to the pan and heat until boiling. Simmer for 3 minutes. Stir in 2 tbsp cream and heat through.
5.
Ladle into bowls or mugs and top with the reserved mushrooms and the watercress
