Chicken with Mushroom White Wine Sauce and Onions

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Chicken with Mushroom White Wine Sauce and Onions
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Health Score:
7,5 / 10
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
ready in 1 hr 5 min.
Ready in
Calories:
939
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie939 kcal(45 %)
Protein48 g(49 %)
Fat55 g(47 %)
Carbohydrates51 g(34 %)
Sugar added0 g(0 %)
Roughage8.8 g(29 %)
Vitamin A0.1 mg(13 %)
Vitamin D1.4 μg(7 %)
Vitamin E1.4 mg(12 %)
Vitamin K29.7 μg(50 %)
Vitamin B₁0.5 mg(50 %)
Vitamin B₂0.5 mg(45 %)
Niacin31.8 mg(265 %)
Vitamin B₆1.7 mg(121 %)
Folate97 μg(32 %)
Pantothenic acid3.8 mg(63 %)
Biotin30.4 μg(68 %)
Vitamin B₁₂0.7 μg(23 %)
Vitamin C60 mg(63 %)
Potassium1,903 mg(48 %)
Calcium140 mg(14 %)
Magnesium127 mg(42 %)
Iron5 mg(33 %)
Iodine31 μg(16 %)
Zinc3.6 mg(45 %)
Saturated fatty acids25.5 g
Uric acid386 mg
Cholesterol145 mg
Complete sugar18 g

Ingredients

for
4
Ingredients
500 grams waxy potatoes
salt
600 grams Chicken breasts
250 grams fresh button Mushroom
½ bunch parsley (approximately 15 grams)
200 grams Bacon (in slices)
40 grams butter
8 small yellow onion
4 Tbsps Pastry flour
250 milliliters dry white wine
400 milliliters chicken stock
freshly ground peppers
Nutmeg
How healthy are the main ingredients?
Chicken breastpotatoparsleysaltNutmeg

Preparation steps

1.

Scrub potatoes thoroughly and cook in a pot of boiling salted water until knife-tender, about 20 minutes. Drain and rinse in cold water, then drain again. Meanwhile, rinse chicken breasts, pat dry and cut into 2 cm (approximately 1 inch) cubes. Trim mushrooms and cut into quarters. Rinse parsley, shake dry, pluck leaves from the stems and finely chop. Cut bacon into strips and fry in a pan with melted butter and diced chicken. Remove and set aside.

2.

Peel onions, trim and slice. Add mushrooms and onions to the pan and fry for 3-5 minutes until the mushroom liquid has evaporated completely. Add chicken to the pan. Sprinkle everything with flour and saute until chicken turns golden brown. Deglaze pan with white wine and broth, stir vigorously with a whisk so there are no lumps. Season with salt, pepper and nutmeg. Simmer for 15-20 minutes over medium heat. Season again to taste. Drain ready cooked potatoes, let cool briefly. To serve, arrange potatoes on plates and cover with chicken stew. Serve garnished with parsley.