Grilled Chicken with Vegetable Salad and Hashbrowns
Grilled Chicken with Vegetable Salad and Hashbrowns - Grilled Chicken with Vegetable Salad and Hashbrowns
Nutritional values
(Percentage of daily recommendation)
| Calorie | 823 cal. | (39 %) | ||
| Protein | 51 g | (52 %) | ||
| Fat | 39 g | (34 %) | ||
| Carbohydrates | 59 g | (39 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 11.1 g | (37 %) |
| Vitamin A | 1.3 mg | (163 %) | ||
| Vitamin D | 1.7 μg | (9 %) | ||
| Vitamin E | 8.1 mg | (68 %) | ||
| Vitamin K | 65.2 μg | (109 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 34.1 mg | (284 %) | ||
| Vitamin B₆ | 1.9 mg | (136 %) | ||
| Folate | 192 μg | (64 %) | ||
| Pantothenic acid | 4.3 mg | (72 %) | ||
| Biotin | 25.5 μg | (57 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 196 mg | (206 %) | ||
| Potassium | 2,321 mg | (58 %) | ||
| Calcium | 187 mg | (19 %) | ||
| Magnesium | 161 mg | (54 %) | ||
| Iron | 6.9 mg | (46 %) | ||
| Iodine | 30 μg | (15 %) | ||
| Zinc | 4.2 mg | (53 %) | ||
| Saturated fatty acids | 18 g | |||
| Uric acid | 428 mg | |||
| Cholesterol | 170 mg | |||
| Complete sugar | 14 g |
Ingredients
- For chicken
- 600 grams Chicken breasts (ready to cook, skinless)
- 200 grams Mushrooms (your choice of oyster or others)
- 1 onion
- 2 Tbsps vegetable oil
- 1 Tbsp Pastry flour
- 125 milliliters dry white wine
- 125 milliliters chicken stock
- 200 milliliters Whipped cream
- salt
- peppers (from the mill)
- For hashbrowns
- 1 kilogram waxy potatoes
- clarified butter (for frying)
- For vegetables
- 2 red Bell pepper
- 1 Zucchini
- 2 carrots
- 3 scallions
- 150 grams green Beans
- 100 grams green Peas
- 1 garlic clove
- 2 Tbsps olive oil
Preparation steps
Rinse chicken, pat dry and cut into narrow strips. Rinse mushrooms, wipe with a kitchen towel and cut into strips or slices. Peel onion and chop finely.
Heat oil in pan and cook chicken briefly. Remove chicken and set aside. Put onions into pan and cook until translucent. Mix in mushrooms and sauté briefly. Sprinkle flour into pan then pour in wine and stock and add chicken again. Pour cream into pan, season with salt and pepper and simmer over medium heat until slightly creamy.
Peel potatoes and grate coarsely. Season with salt and pepper. Add 1-2 tablespoons butter to a large, hot non-stick pan and add expressed potatoes. Distribute evenly and press lightly. If necessary add a little butter and bake over medium heat until golden brown for 5-6 minutes. Also bake on the other side with a little butter for 5-6 minutes until golden brown.
Rinse and peel vegetables. Cut peppers into strips. Slice zucchini into slices, cut carrots into sticks and cut scallions into rings. Rinse bean and peas and blanch in boiling salted water for about 8 minutes then drain. Remove garlic, chop finely and fry vegetables in a hot pan with oil for 3-4 minutes. Season with salt and pepper, divide chicken into pieces and serve with vegetables and potatoes on warmed plates.
