Chicken with Mushroom White Wine Sauce and Onions
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,003 cal. | (48 %) | ||
| Protein | 53 g | (54 %) | ||
| Fat | 60 g | (52 %) | ||
| Carbohydrates | 51 g | (34 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.2 g | (31 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 1.4 μg | (7 %) | ||
| Vitamin E | 1.5 mg | (13 %) | ||
| Vitamin K | 31.7 μg | (53 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 34.2 mg | (285 %) | ||
| Vitamin B₆ | 1.7 mg | (121 %) | ||
| Folate | 100 μg | (33 %) | ||
| Pantothenic acid | 3.9 mg | (65 %) | ||
| Biotin | 31.1 μg | (69 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 61 mg | (64 %) | ||
| Potassium | 1,951 mg | (49 %) | ||
| Calcium | 150 mg | (15 %) | ||
| Magnesium | 132 mg | (44 %) | ||
| Iron | 5.4 mg | (36 %) | ||
| Iodine | 32 μg | (16 %) | ||
| Zinc | 4 mg | (50 %) | ||
| Saturated fatty acids | 27.1 g | |||
| Uric acid | 427 mg | |||
| Cholesterol | 172 mg | |||
| Complete sugar | 18 g |
Ingredients
- 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
Preparation steps
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.
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.
