Protein-Packed Lunch

Fricassee of Chicken with Capers

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Fricassee of Chicken with Capers
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Health Score:
7,4 / 10
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
ready in 1 hr 40 min.
Ready in
Calories:
644
calories
Calories

Healthy, because

Even smarter

Nutritional values

The fricassee of chicken scores with a good portion of protein - the building material is needed in the body for the muscles, but is also used in many other ways. Magnesium from the meat ensures healthy and strong nerves and is also important for muscle health.

The fricassee of chicken with capers goes particularly well with cooked natural rice. But boiled potatoes also taste good with the classic home cooking.

1 serving contains
(Percentage of daily recommendation)
Calorie644 kcal(31 %)
Protein28.1 g(29 %)
Fat29.31 g(25 %)
Carbohydrates53.62 g(36 %)
Sugar added0 g(0 %)
Roughage22.97 g(77 %)
Vitamin A469.74 mg(58,718 %)
Vitamin D1.26 μg(6 %)
Vitamin E0.87 mg(7 %)
Vitamin B₁0.07 mg(7 %)
Vitamin B₂0.22 mg(20 %)
Niacin9.59 mg(80 %)
Vitamin B₆0.33 mg(24 %)
Folate13.07 μg(4 %)
Pantothenic acid0.84 mg(14 %)
Biotin2.39 μg(5 %)
Vitamin B₁₂0.27 μg(9 %)
Vitamin C7.81 mg(8 %)
Potassium259.32 mg(6 %)
Calcium96.75 mg(10 %)
Magnesium23.19 mg(8 %)
Iron10.35 mg(69 %)
Iodine12.16 μg(6 %)
Zinc0.69 mg(9 %)
Saturated fatty acids17.98 g
Cholesterol122.52 mg

Ingredients

for
4
Ingredients
800 milliliters chicken stock (from a jar)
1 teaspoon black peppercorns
1 piece organic Lemon peel
2 bay leaves
salt
1 bunch Soup vegetables
1 onion
2 whole Chicken breasts (with bone; about 400 grams)
300 milliliters cream
300 grams
2 tablespoons Caper (drained)
white peppers
1 tablespoon lemon juice
parsley (for garnish)
How healthy are the main ingredients?
saltonionChicken breastparsley

Preparation steps

1.

In a pot, combine stock with 350 ml (approximately 1 1/2 cups) water, peppercorns, lemon zest and bay leaves. Bring to a boil and season lightly with salt.

2.

Rinse, trim and coarsely chop soup vegetables. Peel and coarsely chop onion. Rinse chicken breasts. Add soup vegetables, onion and chicken breasts to hot stock and simmer about 35 minutes. Remove chicken and let cool slightly. Strain stock through a sieve. Measure 750 ml (approximately 3 cups) and pour into another pot. Stir in cream, bring to a boil and simmer until thickened and reduced to about 600 ml (approximately 2 1/2 cups). Wipe mushrooms thoroughly clean with a paper towel, halve or slice larger mushrooms, and add mushrooms to the sauce. Simmer about 5 minutes. Cut chicken into bite-sized pieces and mix with capers. Add to pot and cook about 3 minutes. Season with salt, pepper, and lemon juice and garnish with parsley. Serve with boiled rice, if desired.