Creamy Mushroom Chicken Breasts
(0 votes)
(0 votes)
Health Score:
77 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 38 min.
Ready in
Calories:
796
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 796 cal. | (38 %) | ||
| Protein | 65 g | (66 %) | ||
| Fat | 24 g | (21 %) | ||
| Carbohydrates | 78 g | (52 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.9 g | (23 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 3.9 μg | (20 %) | ||
| Vitamin E | 2.2 mg | (18 %) | ||
| Vitamin K | 48.3 μg | (81 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 1.1 mg | (100 %) | ||
| Niacin | 44.2 mg | (368 %) | ||
| Vitamin B₆ | 1.4 mg | (100 %) | ||
| Folate | 102 μg | (34 %) | ||
| Pantothenic acid | 6.6 mg | (110 %) | ||
| Biotin | 39.1 μg | (87 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 24 mg | (25 %) | ||
| Potassium | 1,659 mg | (41 %) | ||
| Calcium | 115 mg | (12 %) | ||
| Magnesium | 129 mg | (43 %) | ||
| Iron | 5.9 mg | (39 %) | ||
| Iodine | 41 μg | (21 %) | ||
| Zinc | 4.8 mg | (60 %) | ||
| Saturated fatty acids | 9.4 g | |||
| Uric acid | 570 mg | |||
| Cholesterol | 164 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 4 boneless, skinless Chicken breasts (halves)
- 2 Tbsps olive oil (for brushing)
- salt (to taste)
- freshly ground Black pepper (to taste)
- 3 cups cooked Rice (to serve)
- For Mushroom Sauce
- 1 Tbsp olive oil
- 3 cups fresh button Mushroom (cleaned and sliced)
- ¼ cup dry white wine
- ½ cup chicken stock
- 1 cup cream
- freshly ground Black pepper (to taste)
Preparation steps
1.
Preheat oven to 350º F.
2.
Rinse the chicken under cold running water and pat completely dry with paper towels. Brush the chicken on both sides with olive oil and season with salt and pepper.
3.
Heat a large nonstick skillet over medium heat. Cook the chicken for 2 to 3 minutes on each side or until golden brown.
4.
Transfer chicken to baking sheet and bake in oven for about 12 minutes or until cooked through.
5.
For Mushroom Sauce:
6.
Saute oil and mushrooms together for about 3 minutes, or until mushrooms are just starting to soften. Add wine and chicken stock and gently simmer for about 4 minutes. Add cream and cook, stirring frequently, for about 10 minutes or until the sauce has thickened.
7.
To Serve:
8.
Divide rice among individual serving plates and top with a chicken breast. Spoon mushroom sauce over the chicken and rice. Arrange cucumber slices, tomato slices and oregano sprigs on the plates as well. Serve.
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