Chicken with Mushrooms and Fresh Cucumber
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(0 votes)
Health Score:
79 / 100
Difficulty:
moderate
Difficulty
Preparation:
35 min.
Preparation
Calories:
339
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 339 cal. | (16 %) | ||
| Protein | 51 g | (52 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 4 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.3 g | (8 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 1.6 μg | (8 %) | ||
| Vitamin E | 0.9 mg | (8 %) | ||
| Vitamin K | 17.1 μg | (29 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 34.4 mg | (287 %) | ||
| Vitamin B₆ | 1.2 mg | (86 %) | ||
| Folate | 47 μg | (16 %) | ||
| Pantothenic acid | 3.3 mg | (55 %) | ||
| Biotin | 16.5 μg | (37 %) | ||
| Vitamin B₁₂ | 0.9 μg | (30 %) | ||
| Vitamin C | 13 mg | (14 %) | ||
| Potassium | 961 mg | (24 %) | ||
| Calcium | 86 mg | (9 %) | ||
| Magnesium | 77 mg | (26 %) | ||
| Iron | 3.5 mg | (23 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 2.7 mg | (34 %) | ||
| Saturated fatty acids | 6.4 g | |||
| Uric acid | 405 mg | |||
| Cholesterol | 145 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 Chicken breasts
- 250 grams button Mushroom
- 2 onions
- 1 Tbsp Margarine
- salt
- peppers
- 125 milliliters Porcini broth (from a health food store)
- 100 milliliters Whipped cream
- 200 grams Cucumber
- 1 bunch Dill
- 2 tsps medium-hot Mustard
Preparation steps
1.
Cut chicken breasts into strips. Rinse, clean and quarter mushrooms. Peel onions and cut into wedges. Heat margarine in a frying pan. Add chicken, mushrooms and onions and sauté briefly. Season with salt and pepper. Deglaze with broth and cream and simmer for 8-10 minutes.
2.
Peel cucumber and cut in half lengthwise. Remove the seeds and grate coarsely. Season cucumber with a little salt and set aside for 5 minutes.
3.
Pat dry with paper towels. Rinse dill, shake dry and chop finely. Stir mustard into pan sauce and season to taste with salt and pepper. Stir in cucumber and dill and heat through. Serve hot.
