Creamy Chicken Breast Stew
Creamy Chicken Breast Stew - Tender cubes of chicken breast in a creamy sauce
Healthy, because
Even smarter
Nutritional values
Chicken breast is lean and supplies a lot of protein, which can be utilized by the body particularly well. It is also a good source of the trace element zinc, which plays a decisive role in immune defence and supports the healing of skin wounds.
During the summer season you should definitely try this recipe with braised cucumber. It has to cook slightly longer than cucumber, has more aroma and tastes stronger.
(Percentage of daily recommendation)
| Calorie | 433 cal. | (21 %) | ||
| Protein | 49 g | (50 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 8 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3 g | (10 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.9 mg | (16 %) | ||
| Vitamin K | 46.7 μg | (78 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 30.3 mg | (253 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 49 μg | (16 %) | ||
| Pantothenic acid | 2.2 mg | (37 %) | ||
| Biotin | 8.4 μg | (19 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 16 mg | (17 %) | ||
| Potassium | 1,000 mg | (25 %) | ||
| Calcium | 116 mg | (12 %) | ||
| Magnesium | 103 mg | (34 %) | ||
| Iron | 2.9 mg | (19 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 1.9 mg | (24 %) | ||
| Saturated fatty acids | 3.2 g | |||
| Uric acid | 374 mg | |||
| Cholesterol | 124 mg | |||
| Complete sugar | 8 g |
Ingredients
- Ingredients
- 1 large Cucumber (18 oz)
- 1 onion
- 2 boneless, skinless Chicken breasts
- 1 Tbsp vegetable oil
- salt
- peppers
- ½ cup white wine (or broth)
- ½ cup Broth
- ¾ cup Soy creamer
- 2 sprigs parsley
- 2 Tbsps grained Dijon mustard
Kitchen utensils
Preparation steps
Rinse cucumber. Peel, half and scrape out seeds, using a spoon. Cut into 1/4 inch cubes.
Peel the onion and chop finely.
Rinse the chicken breast fillets, pat dry and cut into 1/2 inch cubes.
Heat oil in a pan and brown the meat on all sides. Remove from pan and set aside on a plate. Season with salt and pepper.
Add the onion to the pan and sauté briefly. Add the diced cucumber and sauté 2 additional minutes. Season with salt and pepper.
Deglaze with white wine and allow to reduce by half.
Return chicken breast to pan.
Add broth and soy cream to the pan, bring to boil and then simmer for 4 minutes.
Rinse the parsley, shake dry, remove leaves from stem and chop coarsely. At the end of the cooking time, stir the mustard into the sauce and season with salt and pepper. Do not boil! Serve with wide ribbon pasta or rice.
