Chicken with Snow Peas and Spinach
Nutritional values
(Percentage of daily recommendation)
| Calorie | 764 cal. | (36 %) | ||
| Protein | 54 g | (55 %) | ||
| Fat | 50 g | (43 %) | ||
| Carbohydrates | 19 g | (13 %) | ||
| Sugar added | 6 g | (24 %) | ||
| Roughage | 4.7 g | (16 %) |
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 1.5 μg | (8 %) | ||
| Vitamin E | 3.8 mg | (32 %) | ||
| Vitamin K | 40.7 μg | (68 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 34.2 mg | (285 %) | ||
| Vitamin B₆ | 1.4 mg | (100 %) | ||
| Folate | 70 μg | (23 %) | ||
| Pantothenic acid | 2.7 mg | (45 %) | ||
| Biotin | 11.5 μg | (26 %) | ||
| Vitamin B₁₂ | 1.3 μg | (43 %) | ||
| Vitamin C | 33 mg | (35 %) | ||
| Potassium | 1,153 mg | (29 %) | ||
| Calcium | 178 mg | (18 %) | ||
| Magnesium | 101 mg | (34 %) | ||
| Iron | 5 mg | (33 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 3 mg | (38 %) | ||
| Saturated fatty acids | 28.5 g | |||
| Uric acid | 486 mg | |||
| Cholesterol | 246 mg | |||
| Complete sugar | 14 g |
Ingredients
- For the sauce
- 125 milliliters dry white wine
- 500 milliliters Whipped cream
- 1 handful Baby spinach
- 300 grams Snow peas
- 200 grams shallots
- 2 Tbsps cold butter
- salt
- white, freshly ground peppers
- For the chicken
- 4 Chicken breasts (each about 120 grams)
- salt
- freshly ground peppers
- 1 Tbsp vegetable oil
- 2 Tbsps honey
- 1 Tbsp lemon juice
- 1 generous pinch ground paprika (hot)
Preparation steps
For the sauce: pour white wine into a pan and reduce on medium heat to about half. Add cream and simmer for about 10 minutes or until reduced in half.
Rinse spinach and spin dry. Rinse snow peas and pull threads as needed. Peel shallots and cut into fine strips.
For the chicken: rinse chicken breasts and pat dry. Season with salt and pepper. Heat oil in a pan and brown chicken on both sides. Arrange on a lined with parchment paper baking pan. Melt honey and add lemon juice and paprika, mix well and coat meat with the mixture. Bake in preheated oven at 180°C (approximately 350°F) for about 10 minutes.
Blanch snow peas and shallots in a pot of boiling salted water for about 2 minutes, drain well. Arrange spinach, snow peas and shallots on four plates.
Whisk butter into cream sauce and season with salt and pepper. Remove chicken from the oven and cut into pieces. Drizzle sauce over vegetables, top with chicken and serve.
