Finely Chopped Chicken with Cucumber and Mushrooms
(0 votes)
(0 votes)
Health Score:
82 / 100
Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
Calories:
306
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 306 cal. | (15 %) | ||
| Protein | 30 g | (31 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 6 g | (4 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.8 g | (6 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 1 μg | (5 %) | ||
| Vitamin E | 5.3 mg | (44 %) | ||
| Vitamin K | 12.1 μg | (20 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 19.8 mg | (165 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 33 μg | (11 %) | ||
| Pantothenic acid | 2.1 mg | (35 %) | ||
| Biotin | 11.3 μg | (25 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 9 mg | (9 %) | ||
| Potassium | 613 mg | (15 %) | ||
| Calcium | 63 mg | (6 %) | ||
| Magnesium | 42 mg | (14 %) | ||
| Iron | 2.3 mg | (15 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 1.7 mg | (21 %) | ||
| Saturated fatty acids | 6.6 g | |||
| Uric acid | 239 mg | |||
| Cholesterol | 100 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 100 grams Cucumber
- Salt and peppers
- 400 grams Chicken breasts
- 200 grams button Mushroom
- 1 onion
- 3 Tbsps vegetable oil
- 250 milliliters chicken stock
- 100 grams Crème fraiche
- 1 tsp cornstarch
- 1 bunch Dill
Preparation steps
1.
Rinse cucumber, trim, cut into slices, sprinkle with a little salt and set aside.
2.
Cut chicken breast into slices. Trim mushrooms and cut in half or quarters, depending on size. Peel onion and dice. Heat oil in a large skillet and sauté chicken breasts on all sides until browned. Add onion and mushrooms, briefly saute and season with some salt and pepper.
3.
Add chicken broth and cook covered for 10 minutes. Add creme fraiche and cornstarch to the skillet and stir with a whisk until smooth. Bring to a boil while stirring.
4.
Rinse dill, shake dry and chop finely. Rinse cucumber, pat dry and add with dill to the skillet. Heat briefly and season to taste with salt and pepper. Serve immediately.
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