Creamy Buttermilk Chicken with Vegetables

5
Average: 5 (5 votes)
(5 votes)
Creamy Buttermilk Chicken with Vegetables

Creamy Buttermilk Chicken with Vegetables - Fresh and delicate: A rich blend of poultry, vegetables and delicious sauce.

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Health Score:
9,7 / 10
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
394
calories
Calories

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Nutritional values

This delicious buttermilk chicken is packed with protein as well as calcium, which helps support tooth and bone health. 

Serve this dish with some rice and a big leafy salad. 

1 serving contains
(Percentage of daily recommendation)
Calorie394 kcal(19 %)
Protein35 g(36 %)
Fat23 g(20 %)
Carbohydrates12 g(8 %)
Sugar added0 g(0 %)
Roughage4.9 g(16 %)
Vitamin A1.1 mg(138 %)
Vitamin D0.1 μg(1 %)
Vitamin E2.9 mg(24 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.5 mg(45 %)
Niacin18.9 mg(158 %)
Vitamin B₆1 mg(71 %)
Folate57 μg(19 %)
Pantothenic acid2.3 mg(38 %)
Biotin8.7 μg(19 %)
Vitamin B₁₂0.8 μg(27 %)
Vitamin C33 mg(35 %)
Potassium992 mg(25 %)
Calcium153 mg(15 %)
Magnesium65 mg(22 %)
Iron2.4 mg(16 %)
Iodine22 μg(11 %)
Zinc2.2 mg(28 %)
Saturated fatty acids7.3 g
Uric acid261 mg
Cholesterol160 mg
Author of this recipe:

Ingredients

for
4
Ingredients
4
Chicken breasts (with skin; about 5 ounces)
1 teaspoon
1 piece
Horseradish (about 1 tablespoon)
6 ¾ fluid ounces
2 ounces
1 teaspoon
5 ounces
2 stalks
2
5 ounces
1 bed
1 tablespoon

Preparation steps

1.

Rinse chicken breasts under cold water, pat dry and season with salt and pepper.

2.

Heat oil in a pan. Fry chicken skin side down until golden brown over high heat for 2-3 minutes. Turn chicken and cook on other side for 2 minutes. Then place in a preheated oven at approximately 250°F on a wire rack, with a drip pan below, for about 15 minutes.

3.

Meanwhile, peel horseradish and finely grate. For the sauce, combine buttermilk with sour cream and horseradish with a hand blender to a foam. Season with lemon juice, salt and pepper.

4.

Rinse, trim and cut snap peas diagonally into pieces. Rinse, trim and cut celery into thin slices. Peel carrot and also cut into thin slices.

5.

Blanch carrots, sugar snap peas and celery in boiling salted water for 1 minute, drain, rinse and drain well. Meanwhile, rinse, trim and cut radishes into thin columns. Rinse, trim and chop cress.

6.

Spread buttermilk sauce on 4 large plates and top with vegetables. Halve chicken diagonally and arrange on the vegetables. Sprinkle with cress and drizzle with oil. Season with salt and pepper and serve.

Comments

 
This looks heavenly divine - I can't wait to share it with my friends!