Chicken with Mushrooms and Vegetables
Nutritional values
(Percentage of daily recommendation)
| Calorie | 514 cal. | (24 %) | ||
| Protein | 37.43 g | (38 %) | ||
| Fat | 21.33 g | (18 %) | ||
| Carbohydrates | 46.3 g | (31 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.31 g | (21 %) |
| Vitamin A | 5.2 mg | (650 %) | ||
| Vitamin D | 0.59 μg | (3 %) | ||
| Vitamin E | 0.24 mg | (2 %) | ||
| Vitamin B₁ | 0.21 mg | (21 %) | ||
| Vitamin B₂ | 0.41 mg | (37 %) | ||
| Niacin | 23.74 mg | (198 %) | ||
| Vitamin B₆ | 1.14 mg | (81 %) | ||
| Folate | 45.2 μg | (15 %) | ||
| Pantothenic acid | 2.74 mg | (46 %) | ||
| Vitamin B₁₂ | 0.29 μg | (10 %) | ||
| Vitamin C | 29.08 mg | (31 %) | ||
| Potassium | 1,367.92 mg | (34 %) | ||
| Calcium | 63.49 mg | (6 %) | ||
| Magnesium | 78.02 mg | (26 %) | ||
| Iron | 3.51 mg | (23 %) | ||
| Zinc | 2.53 mg | (32 %) | ||
| Saturated fatty acids | 3.2 g | |||
| Cholesterol | 74.42 mg |
Ingredients
- Ingredients
- 600 grams waxy potatoes
- 5 Tbsps olive oil
- salt
- freshly ground peppers
- 250 grams green Beans
- 4 sheets Wild garlic
- 500 grams shiitake mushrooms
- 1 shallot
- 100 milliliters dry white wine
- 250 milliliters Chicken broth
- 4 Chicken breasts (each about 170 grams, with skin and bones)
Preparation steps
Cover baking sheet with parchment paper.
Rinse and pat dry potatoes. Cut into thin slices and sprinkle with 2 tablespoons of oil, season with salt and pepper. Spread potato slices on a baking sheet and bake in the preheated oven at 200°C (approximately 400°F) for about 25 minutes or until crispy. Check often so that potatoes do not burn.
Rinse green beans and blanch in boiling salted water for about 8 minutes or until al dente. Rinse wild garlic, shake dry and chop finely. Clean mushrooms and cut into quarters. Peel shallot and chop finely. Heat 1-2 tablespoons of oil in a pan and sauté shallot. Add mushrooms and cook together for a short time. Deglaze the pan with wine. Pour in broth and simmer for about 5 minutes.
Rinse and pat dry chicken breasts. Heat the remaining oil in a pan and cook chicken breasts, skin side down, on high heat for about 5-8 minutes. Flip chicken over and continue cooking for another 2-3 minutes or until cooked through. Season with salt and pepper.
Add wild garlic to mushroom sauce and season with salt and pepper to taste. Arrange potatoes and mushroom sauce on plate. Place chicken and green beans on top. Drizzle with more sauce and serve.
