Chicken with Red Wine Sauce
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
466
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 466 cal. | (22 %) | ||
| Protein | 54 g | (55 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 27 g | (18 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.6 g | (9 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 1.2 mg | (10 %) | ||
| Vitamin K | 6.2 μg | (10 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 34.6 mg | (288 %) | ||
| Vitamin B₆ | 1.4 mg | (100 %) | ||
| Folate | 48 μg | (16 %) | ||
| Pantothenic acid | 2.5 mg | (42 %) | ||
| Biotin | 5.6 μg | (12 %) | ||
| Vitamin B₁₂ | 0.9 μg | (30 %) | ||
| Vitamin C | 31 mg | (33 %) | ||
| Potassium | 1,248 mg | (31 %) | ||
| Calcium | 66 mg | (7 %) | ||
| Magnesium | 98 mg | (33 %) | ||
| Iron | 4.5 mg | (30 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 3.1 mg | (39 %) | ||
| Saturated fatty acids | 5.8 g | |||
| Uric acid | 413 mg | |||
| Cholesterol | 157 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 4 Chicken breasts
- salt
- fresh cracked peppers
- 2 shallots
- 5 garlic cloves
- 1 Tbsp olive oil
- 2 Tbsps butter
- 1 bunch Tarragon
- 2 bay leaves
- 125 milliliters Red wine
- 250 milliliters chicken stock
- 600 grams small potatoes
Preparation steps
1.
Peel the potatoes and cook until tender about 25 minutes in salted water.
2.
Clean chicken breasts, rub with salt and pepper. Peel shallots and cut into large slices. Press garlic. In a roasting pan with hot olive oil and 1 tablespoon butter, brown chicken breasts on all sides. Add the onions and garlic and cook briefly. Add tarragon leaves and bay leaves to the roasting pan. Deglaze with red wine and add the broth. Place the roasting pan in the oven and simmer 10 minutes. Season the sauce with salt and pepper to taste. Coat potatoes in remaining butter and serve with the chicken.
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